German Sauerbraten

Ingredients

• four pounds of clear beef
• one-half gallon of claret
• one-half gallon of good wine vinegar
• two large onions cut in quarters
• two fresh carrots
• about one ounce of mixed whole all-spice, black peppers, cloves and bay leaves
• two ounces of flour
• a piece of honey cake, or ginger snaps
• the meat of one fresh tomato
• Season with salt and pepper to taste
• a little sugar to taste

Method

1. 1

   Take the beef and pickle it for 3 days in claret and wine vinegar.

2. 2

   Add onions, carrots, and spices.

3. 3

   After pickling, roast the meat until golden, then transfer to a casserole with flour.

4. 4

   Cook for 30 minutes, basting with brine.

5. 5

   Strain the sauce, add raisins, honey cake or ginger snaps, and tomato.

6. 6

   Season and serve the sliced meat with sauce.

Nutrition per serving

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 25. The excerpt below is the record exactly as published.

four pounds of clear beef, from SAUER either the sliouhJer or rump, and pickle it "^RATEN ^^^ ^'^^'^ days in one-half gallon of claret and one-half gallon of good wine vinegar (not cider). To the pickle add two large onions cut in quar- ters, two fresh carrots and about one ounce of mixed whole all- spice, black peppers, cloves and bay leaves. When ready for cooking take the meat out of the brine and put in a roasting pan. Put in the oven and brown to a golden color. Then take it out of the roasting pan and put it into a casserole, after sprinkling it with two ounces of flour. Put into the oven again and cook for half an hour, basting frequently with the original brine. When done take the meat out of the sauce. Strain the sauce through a fine collander and add a few raisins, a piece of honey cake, or ginger snaps and the meat of one fresh to- mato. Season with salt and pepper and a little sugar to taste

Cook this with the app: pantry check, scaling, and the assistant.