Sauerbraten with Sweet & Sour Cabbage
Yield
6 servingsPrep
3 daysCook
3 hrsReady
3 daysTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
vinegar
|
|
| 2 | cups |
water
|
|
|
Marinade |
* | ||
| 1 | tablespoon |
salt
|
|
| 1 | teaspoon |
cloves
|
|
| ½ | teaspoon |
thyme
|
*
|
| 2 | teaspoons |
peppercorns
|
|
| 2 | tablespoons |
parsley sprigs
|
|
| 2 | each |
bay leaves
|
*
|
| ¼ | cup |
celery leaves
|
* |
| 2 | tablespoons |
garlic
crushed |
|
| ⅓ | cup |
carrots
|
|
| ¾ | cup |
carrots
sliced |
|
| ¼ | cup |
celery
|
|
| 6 | pounds |
beef
bottom round |
|
| ½ | cup |
bacon drippings
|
*
|
| 1 | cup |
red wine
|
*
|
| 2 | cups |
beef stock
prefer veal stock if possible |
|
| ½ | cup |
tomato purée (passata)
|
|
| 2 | tablespoons |
brown sugar
|
|
| ¼ | cup |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
vinegar
|
|
| 473 | ml |
water
|
|
| 0 |
Marinade |
* | |
| 15 | ml |
salt
|
|
| 5 | ml |
cloves
|
|
| 2.5 | ml |
thyme
|
*
|
| 1E+1 | ml |
peppercorns
|
|
| 3E+1 | ml |
parsley sprigs
|
|
| 2 | each |
bay leaves
|
*
|
| 59 | ml |
celery leaves
|
* |
| 3E+1 | ml |
garlic
crushed |
|
| 79 | ml |
carrots
|
|
| 177 | ml |
carrots
sliced |
|
| 59 | ml |
celery
|
|
| 2.7 | kg |
beef
bottom round |
|
| 118 | ml |
bacon drippings
|
*
|
| 237 | ml |
red wine
|
*
|
| 473 | ml |
beef stock
prefer veal stock if possible |
|
| 118 | ml |
tomato purée (passata)
|
|
| 3E+1 | ml |
brown sugar
|
|
| 59 | ml |
cornstarch
|
|
Directions
Put Water and Vinegar into a stainless steel stock pot.
Add all the Marinate Ingredients.
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.
Place the Marinade and the Wine, Beef Stock, Tomato Puree, and Brown Sugar in a thick-bottomed pot and bring to a boil. Add the seared Meat and simmer for 3 hours, lid on.
Reserve Meat in a warm place until ready to carve. Strain the Gravy and reduce to 3½ cups, add diluted Starch, continuously stirring while bringing to a boil. Adjust Seasonlng and serve Gravy with carved Meat.
