Recipe - Sauerbraten Wsweet And Sour Cabbage

DEIDREANNE PENRODFGGT98B
2 cup Vinegar
2 cup Water

MARINADE
1 tablespoon Salt
1 teaspoon Cloves
One half teaspoon Thyme
2 teaspoon Peppercorns
2 tablespoon Parsley Stems
2 Bayleaves; small
One fourth cup Clery Leaf; green
2 tablespoon Garlic; crushed
1/3 cup Carrots
Three fourths cup Carrots; cut or sliced up
One fourth cup Celery
6 pound Beef; bottom round
One half cup Bacon Drippings
1 cup Red Wine
2 cup Beef Stock
One half cup Tomato Puree
2 tablespoon Brown Sugar
One fourth cup Cornstarch

1. Put Water and Vinegar into a stainless steel stock pot. 2. Add all the
Marinate Ingredients. 3. Place Beef in tbe pot, allowing Marinade to cover
the Meat. It sbould be kept in the refrigerator about 3 to 4 days for
pickling, and turned once a day. Remove tbe Meat from tbe Marinade, place
in a roasting pan with tbe Bacon Drippings, and sear well on all sides. 4.
Place the Marinade and the Wine, Beef Stock, Tomato Puree, and Brown Sugar
in a thickbottomed pot and bring to a boil. Add the seared Meat and simmer
for 3 hours, lid on. 5. Reserve Meat in a warm place till ready to carve.
Strain the Gravy and reduce to 3 One half cups, add diluted Starch, continuously
stirring while bringing to a boil. Adjust Seasonlng and serve Gravy with
carved Meat. Source: "Menu Memories", Royal Caribbean Cruise Line Ship:
Monarch Of The SeasJune 7th to 14th, 1992 From the Recipe Files of:
DeidreAnne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini