Sauerbraten (ian fowler)

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Recipe by: terri

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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!