"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Bavarian Sauerbraten Recipe

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This recipe for Bavarian Sauerbraten, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ida Dimiceli
Added: Tuesday, January 6, 2009


2 1/2 cups dry red wine
1 1/2 cups red-wine vinegar
4 onions
Leaves from 1 bunch of celery
2 tablespoons coarse salt
2 tablespoons sugar
1 tablespoon mustard seeds
1/4 teaspoon freshly grated nutmeg
10 cloves
2 teaspoons black peppercorns, crushed lightly
4 parsley sprigs
2 bay leaves
1 (4-pound) rump roast, tied
2 tablespoons clarified butter
1/2 cup crushed gingersnaps

In a large bowl stir the wine, vinegar, 1 cup water, 3 of the onions, quartered, and the next 9 ingredients
Add the meat and let it marinate, covered and chilled, turning occasionally, for 3 to 4 days
Remove the meat from the marinade and reserve the marinade Season the meat with salt and pepper
In a kettle heat the clarified butter until hot but not smoking
Add the meat and brown on all sides
Add the reserved marinade and gently simmer the mixture, covered, for 3 1/2 to 4 hours, or until the meat is tender
Transfer the meat to a cutting board
Strain the cooking liquid and skim off the fat
Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil, and stir in the gingersnaps and the remaining liquid
Boil the sauce, stirring, until thickened; salt and pepper to taste
Slice the meat and serve with the sauce and potato dumplings

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
96 hr.




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