"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Beth Russell's Sauerbraten Recipe

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This recipe for Beth Russell's Sauerbraten, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Peatie
Added: Sunday, November 4, 2007


2 onions
1 carrot
1 stick celery
2 cups red wine
2 cups water
2 Bay leaves
4 cloves
5 juniper berries
1 T peppercorns
salt and pepper to taste.
4 T oil
1 small onion and 2 carrots cut small
2 cups of fluid (water and/or wine)
100 grams pumpernickel
50 grams raisins
salt and pepper to taste

Marinate the meat 3 to 5 days before cooking. Make sure the fluid covers the meat entirely.
To cook:
Remove meat from marinade, let excess fluid drain.
In large skillet sear/brown each side of the beef in very hot oil. Add onion, carrots, and fluid. Simmer in closed skillet for 2 to 2-1/2 hours, turning meat often.
Remove meat and let it rest. Strain the sauce. Break up the pumpernickel and add with the raisins to the sauce, simmer for 5 minutes to thicken.

Number Of Servings:
Number Of Servings:
depends on size of beef
Personal Notes:
Personal Notes:
Start with the best piece of beef and good wine and you can't go wrong. This was delicious.




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