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Recipe Name: Rheinischer Sauerbraten (rhenish Stewed Pickled Beef) Submitted by: Administrator
Source: Source Description:
Ethnicity: German Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1/4 Vinegar
1/4 Water
1 Bay leaf
Or More To Taste
6 Peppercorns
1/4 Teaspoon(s) Mustardseeds
1 Onion, finely chopped
1000 Gram(s) beef
or horse meat
60 Gram(s) Margarine
1/4 Hot broth
2 Tablespoon(s) Red wine, dry
or dry white wine
50 Gram(s) German black bread
1 Tablespoon(s) Flour
4 Tablespoon(s) Sweet cream**
40 Gram(s) Raisins
Some apples
1 Lemon
Sugar
Directions:
MARINADE FOR SAUERBRATEN: Wash the beef, dry it with a paper
towel.Score fatty parts. Put the beef into a china (or ceramic or
glass) bowl.Bring water with vinegar and spices to a boil, pour it hot
over the beef(the beef must be completely covered), and stir well. Keep
covered andcool for 3-4 days and turn the meat at least two times a
day. SAUERBRATENAfter the 3-4 days of marinating: Take the beef off
the marinade, drainwell. Pour the marinade through a fine sieve.** If
you prefer a gamy taste: (from an old German Sauerbraten recipe) -use
lard instead of margarine - and sour cream instead of sweet cream -and
add a lot of onions - and some dried juniper berries.Heat margarine and
brown the beef from all sides. That will take youabout 15
minutes.Add broth, dry wine and three tablespoons (not more) of the
marinade.Cover and stew for 90 minutes.Crumble the German black bread
and add it only 10 minutes before the endof stewing time.Put the beef
on a chopping board and cut it into 1/2 inch slices - cuttransverse to
the fibre. Keep it warm.GRAVY: Sieve the beef stock and bring to a
boil. Reduce temperature. Mixflour and cream in a cup until they are
well-mixed and free of lumps.Stir the mixture into the stock and keep
the gravy boiling for 5minutes. Wash the raisins in very hot water,
drain and add them to thegravy. Wait 3 minutes. Salt to taste.Pour a
little gravy over the Sauerbraten, serve the rest apart.(Do not omit
the raisins, they are indispensable if you want to make areally good
Sauerbraten - you are not forced to eat them, but theyshould be in the
gravy.)APPLE PUREE (to be served at room temperature, not ice-cold,
with thehot Sauerbraten):Peel, quarter and core the apples, boil them
in water with lemon juice,add some sugar, mash the apples. Cool well.
Before serving add somefurther sugar to taste, the puree should be
sweet)Serve with boiled red cabbage and steamed barm dumplings.From:
Anne Caldas Date: 19 Jan 97Posted to MM-Recipes
Digest V4 #180 by BobbieB1@aol.com on Jul 12, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7665
Calories From Fat: 2360
Total Fat: 257.3g
Cholesterol: 750mg
Sodium: 2512.6mg
Potassium: 7275.7mg
Carbohydrates: 203.9g
Fiber: 4.9g
Sugar: 84.2g
Protein: 191.1g


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