Title: Sauerbraten (Ian Fowler)
Categories: Meat
Yield: 1 Servings

2	lb	Brisket of beef
1/4	pt	Pickling vinegar or vinegar+pickling spice
1/4	pt	Proper beef stock
		Crushed garlic
1		Chopped onion
2		Bayleaves
		Salt
		Pepper
		Brown sugar
		Oil or rendered chicken fat (schmaltz).

If rolled, open out the beef. Place in a glass dish, and add bayleaves, onion, garlic, salt, pepper a pinch of sugar and the pickling mixture. Cover and put in the 'fridge for 3 days. Now and then, turn the meat and pour the liquid back over.

Drain the meat and dry. Strain the liquid and make back to 1/4 pint. Add the stock to this liquid. Seal the meat in hot oil or fat. Put into a covered dish, add liquid.

Cook for about 4 hours in a low oven (Mk 3).

Remove the meat, slice and serve. Thicken the liquor and pour over. Latkes are the best thing to go with this!

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