"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Another Good Sauerbraten recipe, by Marilyn Rome, is from The Rome Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 lb. beef chuck roast 1 cup dry red wine 1 cup water 1/4 cup vinegar 1 onion, quartered 2 teas. salt 1 bay leaf 2 whole cloves 1/4 teaspoon whole peppercorns 1/4 teaspoon whole allspice 1 1/2 tablespoons cornstarch
Put the roast in a large dutch oven with all the ingredients but the cornstarch. Heat to boiling, cover and simmer 1 1/2 -2 1/2 hours, until the meat is fork tender. Strain off the 2 cups of the liquid from the dutch oven to a medium saucepan. Blend cornstarch with a little cold water; stir into the strained liquid. Heat, stirring often. Slice meat and serve with the gravy.
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