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                         SAUERBRATEN ALA BRIGITTE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Meats                            German

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4   lb           Lean boneless beef roast
   1       pt           Buttermilk
   1 3/4   oz           Butter
   1                    Bayleaf
   1       md           Onion
   2                    Whole cloves
   2                    Peppercorns
   2 2/3   oz           Bacon
   1       c            Red wine
   2 1/4   c            Water1
   1       sl           Rye bread
   2                    Carrots
                        Salt
     1/2   c            Tomato paste

  1. Wash and dry meat well. Put in a porcelain or glass
  bowl. Peel and slice the onions and the carrots and
  place on top of the meat. Add the bayleaf and the
  peppercorns and then pour the wine and the buttermilk
  over it all. Let the meat marinade for 3 days, turn it
  over daily.
  
  2. Cut the bacon in cubes and fry it in the butter
  until it is crisp. Add the meat and lightly brown on
  all sides. Add 2 Tb of the marinade and simmer for 10
  minutes more.
  
  3. Add the tomato paste and the crumbled rye bread and
  salt to taste. Add the carrot and onion slices and
  simmer on low for about 1 1/2 hrs. Trun the meat often
  and replace water, if necessary. Strain the gravy and
  thicken with a little conrstarch if desired.
  
  Traditionally served with wide noodles, or mashed
  potatoes and carrots or mixed vegetables. Try out more
  marinade to adjust to your taste.
  
  Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY
  Typed for you by Linda Fields, Sysop, Cyberealm BBS
  Watertown NY 1993
 


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