Sauer-Braten

Ingredients

• a good-sized piece of beef
• in vinegar for 2 days
• lard it with bacon
• mixed spices ground fine
• salt
• pepper
• 2 carrots, and 2 onions sliced
• 2 onions sliced
• a bayleaf
• parsley
• thyme
• sweet marjoram
• the rind of a lemon
• 1 pint of boiling water

Method

1. 1

   Steep a good-sized piece of beef in vinegar for 2 days.

2. 2

   Drain it, lard it with bacon, dust it with mixed spices ground fine, salt, and pepper, and brown it in melted butter or dripping.

3. 3

   Add then 2 carrots, and 2 onions sliced, a bayleaf, parsley, thyme, and sweet marjoram, also the rind of a lemon, and 1 pint of boiling water.

4. 4

   Simmer, covered, for 3 hours.

5. 5

   Take out the meat, skim the gravy, add vinegar to taste, thicken it with a little flour, then strain, and pour over the meat.

6. 6

   Serve with sauer-kraut.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 31. The excerpt below is the record exactly as published.

SAUER-BRATEN. (Germany.) Steep a good-sized piece of beef in vinegar for 2 days. Drain it, lard it with bacon, dust it with mixed spices ground fine, salt, and pepper, and brown it in melted butter* or dripping. Add then 2 carrots, and 2 onions sliced, a bayleaf, parsley, thyme, and sweet marjoram, also the rind of a lemon, and i pint of boiling water.

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