Sour Beef

Ingredients

• 2 to 3 lbs. meat
• 1 tablespoonful German mustard
• 1 tablespoonful chopped onions
• 1 leaf of sage
• 1 teaspoonful chopped thyme
• 3 oz. butter
• 1 pint Tarragon vinegar
• 1 pint water in which 1 teaspoonful Meat Extract is dissolved
• 2 oz. grated Pfefferkuchen
• 1 oz. flour

Method

1. 1

   Mix all ingredients except Pfefferkuchen to a puree consistency.

2. 2

   Place meat in a jar, pour sauce over, and tie down.

3. 3

   Stand in a cool place for 3-4 days, turning daily.

4. 4

   On the fourth day, braise the meat in butter, adding the marinade gradually and sprinkling with Pfefferkuchen when serving.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 39. The excerpt below is the record exactly as published.

i oz. flour and the remaining chopped Steinpilze. Boil up once more, put in the little meat rolls and let them warm through in the same for 2 minutes. Pour the sauce first into a mediumly-deep dish, then put the pieces of duck in the centre, round them the little meat rolls, and outside them a border of macaroni and little baked potatoes. Entenklein. (Duck Giblets.) Prepare in the same manner as Goose Giblets {see recipe, page 79). Ente in Oel6e. (Duck in Aspic) Prepare in the same manner as Goose in Aspic {see recipe, page 8o). Entenbraten. (Roast Duck.) Prepare in the same manner as Roast Goose {see reci^, page 78). ft" RINDFLEISCa (Beef.) Rinderbrast gerollt. (Rolled Breast of Beef.) For 6 Persons. Time of Preparation: 4 hours. 4 lbs. meat. | 2 quarts water. I oz. salt. Take out the bones, roll the meat, tie round with string and boil gently for 3 hours. Serve with horseradish sauce. The meat may also be served, cut into slices, on a flat dish with little heaps of various vegetables arranged round it. The vegetables, such as peas, beans, cauli- flower and also rice, or macaroni, should have been boiled in broth, either stock or water with Meat Extract dissolved in it Butter dissolved in some of this vegetable broth should then be poured over the vegetables. Ged&mpftos Rindfleisch. (Stewed Beef.) For 6 Persons. Time of Preparation : 4 hours. 3 lbs. breast of beef. | 2\ pints water. Soup herbs. Remove the bones and put them on to boil in 7\ pints water. When they have boiled for an hour, take them out and put into the water the soup herbs, cut up. <•# 84 Rindfleisch. and the meat, which has meanwhile been well beaten^ rolled together and tied up with string. Simmer for 3 hours. The broth must only just cover the meat. When the meat is ready, use the broth in preparation of any sauce that may be preferred. The dish may be garnished with little heaps of various vegetables. Bindersauerbraten. For 6 Persons, Time of Preparation : 3 hours. 2 to 3 lbs. meat. I tablespoonful German mustard. I tablespoonful chopped onions. I leaf of sage. \ teaspoonful chopped thyme. 3 oz. butter. A pinch of ground pepper. A pinch of salt. \ pint water in which \ tea- spoonful Meat Extract is dissolved. 2 oz. grated Pfefferkuchen or I oz. flour, to thicken the sauce. \ pint Tarragon vinegar

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