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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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