Sauerbraten (Prodigy) Recipe


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Sauerbraten (Prodigy) Recipe from the Recipes 4U Cookbook

 

Sauerbraten (Prodigy) Recipe

Recipe Ingredients

2 lb pot roast or brisket
1 cup malt vinegar
3 tbsp grated horseradish
1/2 tsp salt
1 1/2 cup finely minced onions
1 cup chicken stock or low-sodium chicken, broth

Recipe Preparation

AT LEAST 4 DAYS BEFORE COOKING, combine meat, vinegar, horseradish
and salt in a crock. Cover and place in the refrigerator, turning
once a day, for at least 4 days and up to 10. The day of serving,
preheat the oven to 325F. Place the meat, marinade, and onions in a
heavy lidded pot. Add the chicken stock, cover and place in the oven
to cook for 1 1/2 to 2 hours. When the meat is tender, remove the pot
from the heat and remove the meat. Skim off as much fat as you can
from the surface of the remaining liquid, pour the liquid over the
meat and serve.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

 

 

Servings: 6

 

 

 

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Sauerbraten (Prodigy) Recipe from the Recipes-4U Cookbook

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This Sauerbraten (Prodigy) Recipe is one of our Meat Recipes, which have been assembled from submissions from our readers and open source collections. Obviously, with over 50,000 recipes in the collection it would be a massive culinary exercise to prepare and test every recipe on our web site, so please take care, and double check everything before cooking that special meal and plan carefully. If a recipe appears to be wrong, please let us know.


 

Sauerbraten (Prodigy) Recipe

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