Old Fashioned Basler Sauerbraten
here's a sauerbraten recipe i've been using for years. 
mighty tasty! 
 
from: "specialty of the house." galahad books 
 
chef: hans moosberger, swiss chalet, san juan, puerto rico 
 
4-1/2 lb.  bottom round of beef
2 large  carrots diced
2 large  onions, peeled and diced
1   garlic clove, chopped
1 stalk  of celery, diced
1/2 cup  red vinegar
  salt
  bay leaves and rosemary
2 cup  red wine
1/2 cup  cooking oil
3 Tbsp  flour
1 Tbsp  tomato paste
2 tsp  sugar
8 cup  beef stock (consomme)
  dry raisins
 
wipe meat well with damp cloth, place in a deep mixing bowl, add cut 
vegetables, vinegar, spices, red wine until meat is covered. leave meat 
in marinade, for at least 4 days, in a cool place. remove meat from the 
marinade, dry, then brown it well on all sides in hot oil. sprinkle with 
flour and tomato paste and let it brown with some sugar. add vegetables 
and liquid in which meat has been marinated, add some red wine and beef 
stock, mix well and cook, covered, until meat is tender (2-3 hours). 
remove meat and strain sauce. cook the sauce until slightly reduced. 
slice the meat in thin slices and serve covered with the sauce (add some 
dry raisins to the sauce). the sauerbraten is served with buttered spetzli 
and braised red cabbage. 
 
 
 
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(ID: 1687) Mirror: rec.food.recipes: Thu, Aug 11, 2005


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