MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: SAUERBRATEN (IAN FOWLER)
 Categories: Beef, German
      Yield: 1 Portionen
 
      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!
 
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