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SAURBRATEN Recipe

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This recipe for SAURBRATEN, by , is from CHILBERG 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!

Contributor:  
Contributor:  
JUDY LEE

Category:
Category:

Ingredients:  
Ingredients:  
EYE OF ROUND or CHUCK ROAST
2 ONIONS SLICED
2 BAY LEAVES
6 WHOLE CLOVES
12 PEPPER CORNS
12 JUNIPER BERRIES
2 TEASPOONS SALT
1 PINT RED WINE VINEGAR
1/2 CUP BOILING WATER

Directions:
Directions:
PLACE ROAST IN DUTCH OVEN WITH ONIONS & SEASONINGS

POUR OVER MIXTURE OF RED WINE VINEGAR & BOILING WATER

MARINATE 3 OR MORE DAYS - TURNING WITH WOODEN SPOONS, TWO TIMES EACH DAY

BROWN THE MEAT - ADD MARINADE - COVER & LET SIMMER 3-4 HOURS


GINGER-SNAP GRAVY - - COOK FOR 10 MINUTES

8 GINGER SNAPS
2 TEASPOONS SUGAR
1 CUP WATER
1 TABLESPOON FLOUR
1 TABLESPOON GREASE

 

 

 

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