*  Exported from  MasterCook  *

                Sauerbraten With Sweet & Sour Cabbage

Recipe By     : Menu Memories, Royal Caribbean Cruise Line, June, 1992
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       c            Vinegar
   2       c            Water
                        Marinade:
   1       tb           Salt
   1       ts           Cloves
     1/2   ts           Thyme
   2       ts           Peppercorns
   2       tb           Parsley stems
   2       sm           Bay leaves
     1/4   c            Green celery leaf
   2       tb           Garlic -- crushed
     1/3   c            Carrots
     3/4   c            Carrots -- sliced
     1/4   c            Celery
   6       lb           Beef -- bottom round
     1/2   c            Bacon drippings
   1       c            Red wine
   2       c            Beef stock
     1/2   c            Tomato puree
   2       tb           Brown sugar
     1/4   c            Corn starch

  Put water and vinegar into a stainless steel stock pot.

  Add all the marinade ingredients.

  Place beef in the pot, allowing marinade to cover the meat.
  It should be kept in the refrigerator about 3 to 4 days for
  pickling, and turned once a day. Remove the meat from the marinade,
  place in a roasting pan with the 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 3-1/2 cups, add diluted starch, continuously stirring
  while bringing to a boil. Adjust seasoning and serve gravy with
  carved meat.

  From: Deidre-Anne Penrod (FGGT98B) on Prodigy, J.PENROD3 on GEnie


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