| Marinated Sauerbraten
6 pounds of beef
5 cups of vinegar
5 cups of water
3 onions, sliced
1 lemon, sliced
12 whole cloves
6 bay leaves
6 whole black peppers
3 tablespoons of salt |
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Mix up liquids and spices. Put meat in. Leave in refrigerator for 36 hours, turning occasionally. Remove meat fry in hot fat. Add 1 cup of marinate. Cover and cook at 325ºF. for 2 hours or until tender. Marinated Sauerbraten 2 3 to 4 pound 7-bone roast
1 package of Lawry's Tenderizing Beef Marinade, prepared according to package directions
1/2 cup of red wine vinegar
1/2 cup of water
One 6 ounce can of tomato paste
1/2 teaspoon of seasoned salt
1/4 teaspoon of pepper
1/4 teaspoon of allspice
2 bay leaves
1 large onion, thickly sliced
12 gingersnap cookies, crushed
2 teaspoons of sugar
1 small head of cabbage Pierce the roast thoroughly with fork. In a large Dutch oven, add roast, prepared marinade, vinegar, water and tomato paste, marinate for 15 minutes. Mix in spices and onion slices. Bring to a boil, reduce the heat, cover and simmer for 1 to 1 1/2 hours. Remove bay leaves. Stir in gingersnaps and sugar. Cut cabbage into 8 wedges, place in sauce with meat. Cover and simmer for 15 minutes or until the cabbage is tender. Makes 6 to 8 servings |
