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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sour Braten Recipe

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This recipe for Sour Braten is from The Moran Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C water
3/4 C white vinegar
5 cloves, 6 peppercorns
1 sliced lemon
3 bay leaves
1 celery rib, cut up
2 carrots, cut up
2 medium onions, cut up
4 1/2 lb rump or round roast
Ginger snaps
Directions:
Directions:
Mix ingredients and pour marinate over beef in a non-metal bowl or plastic bag. Marinate 24 hours- 3/4 days turning over meat twice daily.
Drain and dry meat. Dredge in 14/ C flour and brown all over slowly in 1/4 C or so of fat. Add marinate (minus the lemon) and simmer 2 hours. Strain sauce. Return meat and sauce to pan. Add carrots, onions and celery. Cook until tender (about 1 hr). Remove veggies before making the gravy. Thicken gravy with 10 ginger snaps. Slowly mix in enough flour to make a thick gravy stirring with a wire wisk. Add salt and pepper to taste. Serve with sweet and sour red cabbage and potato dumplings or broad noodles. Slice meat 1/4 inch thick and serve with the vegetables.

 

 

 

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