Sauerbraten (Ian Fowler) Recipe
Recipe Ingredients
2 lb brisket of beef
1/4 pt pickling vinegar or vinegar+picklin, g spice
1/4 pt proper beef stock
1 crushed garlic
1 chopped onion
2 bayleaves
1 salt
1 pepper
1 brown sugar
1 oil or rendered chicken fat (schmal, tz).
Recipe Preparation
If rolled, open out the beef. Place in a glass dish, and add
bayleaves, onion, garlic, salt, pepper a pinch of sugar and the
pickling mixture. Cover and put in the 'fridge for 3 days. Now and
then, turn the meat and pour the liquid back over.
Drain the meat and dry. Strain the liquid and make back to 1/4 pint.
Add the stock to this liquid. Seal the meat in hot oil or fat. Put
into a covered dish, add liquid.
Cook for about 4 hours in a low oven (Mk 3).
Remove the meat, slice and serve. Thicken the liquor and pour over.
Latkes are the best thing to go with this!
Servings: 1
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Some lower carbohydrate diet guidlines:
* Replace sugar with a low carb substitute such as splenda. Many recipes that need sugar can be adapted to make use of a sugar replacement like splenda. It is not exactly the same so you will need to expirement with it and it might not work for everything, but it does bake up nice in most cases.
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Sauerbraten (Ian Fowler) Recipe Index
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