MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: SAUERBRATEN NO.3
 Categories: German, Beef, Meat
      Yield: 4 Portionen
 
           I.E.S.JJGF65A-----
           PHILLY INQUIRER-----
      2 lb Lean beef roast
      6    Black peppercorns -- whole
      2 c  Cider vinegar
      2 tb Salt
      2 c  Water
      2 tb Sugar
      2 md Onions -- peeled sliced
           Thin
    1/4 c  Flour -- for dredging
      1    Lemon -- sliced thin
      6 tb Flour
     10    Whole cloves
      2 tb Cooking oil
      4    Bay leaves
      6    Gingersnaps
 
  Place the meat in a deep bowl.Pour over it the vinegar and water.Add
  onions,lemon,cloves,bay leaves,peppercorns,salt and sugar.Cover and
  place in refrigerator for a minimum of two days,no longer than
  four.The longer it soaks,the stronger the taste.Turn meat at least
  once a day.. When ready to cook,remove meat from liquid and dust
  lightly with flour,using up to 1/4 cup.Heat oil in large pot or dutch
  oven.Brown meat on all sides.Strain marinade,removing and discarding
  solids,keeping only clear liquid.Add 1 cup marinade liquid to meat in
  pan,reserving remainder.Cover tightly and cook slowly,over low
  heat,for about 3 hours,until meat is fork tender.Add more marinade if
  necessary,to keep 1/2" of liquid in pan.. When meat is done,remove
  from the pan.Crush the gingersnaps and combine with the 6
  tbs.flour.Blend with 2 cups reserved marinade liquid,then stir into
  liquid in pan and bring to boil.Cook,stirring until thickened.Serve
  hot,with meat.Meat is also good cold,sliced.Makes 4 to 6 servings..
  
  Recipe By     :
  
  From:                                 Date:
 
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