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LOCATION: Recipes >> German >> Sauerbraten 03

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Sauerbraten

2 lb (1 kg) beef bottom round, in 1 piece
5 tablespoons (74 ml) lard
1 cup (1/4 liter) raisins, soaked in warm water for 20 minutes and drained
salt and pepper
1 cup Lebkuchen or gingerbread crumbs
1 tablespoon (15 ml) apple syrup (or substitute dark corn syrup)
1 cup (1/4 liter) sour cream

Spiced vinegar marinade
2 cups (1/2 liter) water
1 cup (1/4 liter) wine vinegar
1 tsp (5 ml) salt
2 onions
1 carrot
5 peppercorns
2 whole cloves
1 bay leaf
2 juniper berries

Put all the marinade ingredients into a large pan. Bring to a
boil, then lower the heat and simmer for 15 minutes; set the marinade
aside to cool. Place the meat in a glazed earthenware pot, pour
in the marinade and leave the pot in a cool place or the refrigerator
for two to three days, turning the meat occasionally.

Drain the meat, pat it dry with paper towels and brown it in the
lard in a large, heavy fireproof casserole. Strain the marinade
-- discarding the vegetables and the seasonings -- and pour it over
the beef. Cook the beef in an oven, preheated to to 350F, for
about 1 1/2 hours, basting regularly. Add the raisins about 15
minutes before the end of cooking. When the meat is well done
and very tender, transfer it to a warmed platter.

Degrease the sauce remaining in the casserole and season it with
salt and pepper. Over moderate heat, thicken the sauce with the
Lebkuchen or gingerbread crumbs, then mix in the apple syrup or
dark corn syrup and the sour cream.

Slice the sauerbraten and serve it in its sauce with potato dumplings
or potato pancakes and unsweetenend applesauce.

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