Saurbraten--Pennsylvania Dutch Cooking
Yield
8 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef chuck roast
|
*
|
| 2 | each |
onions
sliced |
|
| 4 | slices |
bacon
|
|
| 1 | tablespoon |
cloves
whole |
|
| 1 | teaspoon |
allspice
|
|
| 1 | dash |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef chuck roast
|
*
|
| 2 | each |
onions
sliced |
|
| 4 | slices |
bacon
|
|
| 15 | ml |
cloves
whole |
|
| 5 | ml |
allspice
|
|
| 1 | dash |
sugar
|
*
|
Directions
Place meat in non-reactive dish or bowland cover with wolution of half vinegar and half water, put in two large onions, sliced.
Do this two or three days before the meat is wanted.
On the day before it is to be cooked, cut 4 slices of bacon into 1 inch pieces and chop fine 1 tablespoon of the onion which has been soaking in the vinegar.
Cut holes in themeat 1 or 2 inches apart and stuff bits of the bacon and chopped onion into the holes.
Put the meat back into the solution, add 1 tablespoon whole cloves and 1 teaspoon whole allspice.
Bake the meat as a pot roast in part of the solution, until tender.
Use more of the solution, adding sugar to taste, in making the gravy which will be almost black.
