[original recipe source]
47 Nimm ein Rinderbraten/ und beiß in uber Nacht/ thu halb Wasser/ unnd halb Essig/ auch gestossen Knobloch/ in die Brüh/ unnd ein wenig Salz/ laß den Braten uber Nacht darinnen ligen/ und deß Morgens früh thu in ausz der Brüh/ und salz in ein/ steck in an/ und lasz in braten. Nimm die Brüh / da der Brat innen gelegen/ seig sie ab/ so bleibet das Dick auff dem Boden/ thu es in ein kleinen Fischkessel/ mit ein wenig gestossen Pfeffer/ und frischer unzerlassener Butter / unnd laß sieden/ sez es in einer oberzinten Bratpfann unter den Braten/ und begeuß den Braten darmit/ so ist es ein gut Essen für die Ungerischen und Polnischen Herrn. .
Translation: Take a beef roast/ and marinate it overnight / put half water and half vinegar/ also crushed garlic/ in the broth (brine)/ and a little salt/ let the roast lie therein over night/ the next morning early take it from the brine/ and salt it/ stick it on (a rotisserie?)/ and let it roast. Take the brine/ in which the roast was marinated/ pour it off/ so the thick (particles) remain on the bottom (of the marinating bowl)/ put it into a small Fishpot/ with a little crushed pepper/ and fresh unmelted butter/ and let it simmer/ set a tinned fryingpan under the roast and pour this over the roast/ so it is a good meal for Hungarian and Polish gentlemen.. ((Transliteration, translation, and redaction (c) by Martina Grasse 1999) )
5 lb beef roast (tough cut ok as it will marinate and tenderize)
2 cups water
2 cups red wine vinegar
crushed garlic to taste
1 tsp salt
pepper
3 T butter
Mix vinegar, water, garlic and salt in a nonreactive container. Put beef in ziplock bag or other plastic or glass container and pour the marinate over the top. Put in refrigerator overnight, turning at least twice if the liquid does not cover the meat. The next day either bake it in the oven on 375 degrees F for 1 1/2 hours or cook it over a fire on a spit for 3 hours. While the meat cooks, strain the marinate. PUt the liquid in a pot and add butter and pepper to taste. Simmer. As the roast cooks, periodically baste it with cooked marinate. Slice thinly and serve hot.
~15
Two slices