How To make Sauerbraten w/Sweet & Sour Cabbage

:

DEIDRE-ANNE PENROD

FGGT98B:

2 c Vinegar
2 c Water

MARINADE:

1 tb Salt
1 t Cloves
1/2 ts Thyme
2 ts Peppercorns
2 tb Parsley Stems
2 ea Bayleaves

small
1/4 c Clery Leaf :

green
2 tb Garlic

crushed
1/3 c Carrots
3/4 c Carrots :

sliced
1/4 c Celery
6 lb Beef -- bottom round
1/2 c Bacon Drippings
1 c Red Wine
2 c Beef Stock
1/2 c Tomato Puree
2 tb Brown Sugar
1/4 c Cornstarch
1. Put Water and Vinegar into a stainless steel stock
pot. 2. Add all the Marinate Ingredients. 3. Place Beef in tbe pot, allowing Marinade to cover the Meat. It sbould be kept in the refrigerator about 3 to 4 days for pickling, and turned once a day. Remove tbe Meat from tbe Marinade, place in a roasting pan with tbe Bacon Drippings, and sear well on all sides. 4. Place the Marinade and the Wine, Beef Stock, Tomato Puree, and Brown Sugar in a thick-bottomed pot and bring to a boil. Add the seared Meat and simmer for 3 hours, lid on. 5. Reserve Meat in a warm place till ready to carve. Strain the Gravy and reduce to 3 1/2 cups, add diluted Starch, continuously stirring while bringing to a boil. Adjust Seasonlng and serve Gravy with carved Meat. Source: "Menu Memories", Royal Caribbean Cruise Line Ship: Monarch Of The Seas--June 7th to 14th, 1992 From the Recipe Files of:
Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie