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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sauerbraten Recipe

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This recipe for Sauerbraten, by , is from The Tower Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Roberta Tower


Marinating Ingredients:
3 lbs beef, chuck or rump roast
1 c vinegar
1 c water
1 small onion
1 carrot
2 sprigs celery leaves
1 tsp salt
4 whole cloves
1 large bay leaf
5 whole peppercorns
4 juniper berries

Ingredients for cooking:
1 marrow bone
2 rounded tbsp lard
2 rounded tbsp flour
2 small tomatoes
1 pint soup stock
pint heavy sour cream
salt and pepper to taste

Cut onion into wedges and separate. cut carrot into slices about ⅛ " thick. Put all the ingredients except the beef into an enamel pot and bring to a low simmer. Cover and simmer for 15 min. Let cool. Wash beef and place in a glass container. pour the marinade over the beef making sure it is completely covered. If there is not enough marinade to cover the beef, add boiling water. Let marinade 3 days unrefrigerated or 5 days in the refrigerator. Turn beef in marinade once a day.

Remove beef from marinade and dry. Retain marinade. Melt lard in a frying pan and brown beef and the marrow bone well on all sides. Cut tomatoes in thin wedges and add to pot mashing them in the hot fat. As soon as the tomatoes are soft, add vegetables from marinade to the pan. Add one cup marinade, cover and simmer slowly for 1 hour, adding marinade as necessary so that there is always a little water in the pot. Remove beef and keep warm. Add flour to the melted fat in the pot and stir. Simmer 10 min. Stir in sour cream. Again bring to a simmer. Salt and pepper to taste. Strain gravy and serve warm.




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