| Clay Pot German Sauerbraten |
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| Ingredients:
| Directions: |
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10 cloves
1 bouquet garni*
2 bay leaves
4 juniper berries, crushed
6 peppercorns, crushed
3 cloves garlic, crushed
1 onion, sliced
salt
1 cup red wine vinegar
4 lb rolled rump
of beef
1/4 cup butter
4 slices rindless bacon, diced
1 cup red wine
3 tablespoons soft brown sugar
4
tablespoons raisins
2 tablespoons all-purpose flour | Place the cloves, bouquet garni, bay leaves,
juniper
berries, peppercorns, garlic, onion
and a sprinkling of salt in a saucepan.
Add the vinegar and 1 cup water and
bring to a boil.
Set aside to cool.
Place the beef in a large bowl and pour the vinegar mixture over.
Cover and
chill to marinate for 2 days,
turning the meat often and
basting with the marinade.
After 2 days...
Drain
the meat, reserving the marinade.
Heat half the butter in a skillet.
Add the bacon and the beef,
then brown the
meat.
Transfer the meat and bacon to
the soaked clay pot. leave to
cool,
strain over the meat and add the wine, sugar and raisins.
Cover the pot and place in the cold oven.
Set
the oven at 450F.
Cook for 2 1/2 hours.
Mix the remaining butter and flour to a paste.
Simmer the sauce in a
saucepan, whisking in the paste.
Cook for 3 minutes,
then pour over the sliced beef.
Serves 6 . |
 *Herbal bouquets...bouquet garnis a combination of herbs tied into cheesecloth packets, for easy retrieval from the soup or stew pot. Several examples of this bouquet are: 1 bay leaf, 3 sprigs thyme, 1 sprig tarragon, and 2 sprigs parsley; or and combination thereof. For Lamb- add a sprig of rosemary; for Chicken & Fish- add 1 sprig of dill, or fennel seeds, or lovage, or celery leaves, or whole peppercorns; for Beef or Pork- add basil, or whole, dried cloves.
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