Sauerbraten (Pickled Beef)

Ingredients

• A piece of beef
• a cupful of vinegar
• fat bacon in narrowish strips
• salt
• pepper
• pounded cloves
• a pint of hot stock
• a couple of carrots quartered
• a large onion sliced
• two bay leaves
• a teaspoonful of whole pepper
• a little mace
• a piece of lemon peel

Method

1. 1

   Soak the beef in vinegar for three days, turning daily.

2. 2

   Wipe dry, make holes in the meat, and insert bacon.

3. 3

   Brown in butter, dredge with flour, and add hot stock, carrots, onion, bay leaves, pepper, mace, lemon peel, and salt.

4. 4

   Steam for 2.5 to 3 hours.

5. 5

   Skim fat, strain gravy, and serve with carrots.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 103. The excerpt below is the record exactly as published.

Sauerbraten {Pichled Beef). — A piece of beef must be placed in a deep vessel and a cupful of vinegar poured over it, and it must remain soaking for three days, turned and basted daily, after which it must be wiped quite dry. Cut fat bacon in narrowish strips and season well with salt, pepper, and pounded cloves. Make holes in the meat with a large skewer and put in the pieces of bacon. Melt some butter in a stewpan just large enough to hold the beef, lay it in, and place it over a quick fire, letting the steam escape to hasten the browning ; dredge with flour and turn as soon as one side is browned. Then add a pint of hot stock, a couple of carrots quartered lengthwise, a large onion sliced, two bay leaves, a teaspoonful of whole pepper, a little mace, a piece of lemon peel

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