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Recipe Name: Sauerbraten Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/24/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 1

4 Pound(s) Beef **
1 Pint(s) Vinegar
4 Bay leaf
12 Peppercorns, whole black
4 Cloves, whole
1 Carrot, bunch
6 Onion
1 Tablespoon(s) Sugar
12 Gingersnaps
Salt & pepper

* Use beef chuck, rump, or round. *** My notes: Watch meat while it
sits and add more vinegar and water (half of each) to keep meat
covered. A similar recipe in Bon Appetit used red vinegar and red wine
for the marinade and the beef was left in the refrigerator for about 9
days. Wipe meat with damp cloth and then sprinkle thoroughly with salt
and pepper. Place meat in an earthen dish and add vinegar and enough
water to cover. Add the bay leaves, peppercorns and cloves, and let
stand tightly covered for 5 days in a cool place. Cut carrots in
strips; slice onions. Put meat in a dutch oven and brown well on all
sides. Add the carrots and onions and 1 cup of the spiced vinegar.
Cover tightly and cook over low flame about 3 hours or until meat is
tender. When meat is cooked, add the sugar and crumbled ginger snaps
and cook for 10 minutes. This makes delicious gravy. If necessary,
more of the spiced vinegar may be added. Source: Pennsylvania Dutch
Cook Book - Fine Old Recipes, Culinary Arts Press, From Gemini's
MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 6435
Calories From Fat: 4493
Total Fat: 499.7g
Cholesterol: 1288.2mg
Sodium: 1833.7mg
Potassium: 6079.5mg
Carbohydrates: 157.3g
Fiber: 17.9g
Sugar: 64.2g
Protein: 313.4g

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