Title: Sauerbraten W/sweet & Sour Cabbage
Categories: Beef German Royal Caribbean
Yield: 8 Servings
| DEIDRE-ANNE PENROD--FGGT98B |
| 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 | | Bayleaves; small |
| 1/4 | c | Clery Leaf; green |
| 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 | 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 thick-bottomed 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 1/2 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 Seas--June 7th to 14th, 1992 From the Recipe Files of:
Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie