---------- Recipe via Meal-Master (tm) v8.05
  
       Title: RHEINISCHER SAUERBRATEN (RHENISH STEWED PICKLED BEEF)
  Categories: German, Beef
       Yield: 1 Recipe
  
 --------------------------MARINADE FOR SAUERBRATEN--------------------------
     1/4 l  Vinegar
     1/4 l  Water
       1    Bay leaf
            - or more, to taste
       6    Peppercorns
     1/4 ts Mustardseeds
       1    Onion; finely chopped
    1000 g  Beef
            - or horse meat
 
 ------------------------------ADD FOR STEWING------------------------------
      60 g  Margarine
     1/4 l  Hot broth
       2 tb Red wine, dry
            - or dry white wine
      50 g  German black bread
       1 tb Flour
       4 tb Sweet cream**
      40 g  Raisins
 
 --------------------------------APPLE PUREE--------------------------------
            Some apples
       1    Lemon
            Sugar
  
   MARINADE FOR SAUERBRATEN: Wash the beef, dry it with a paper towel. Score
   fatty parts. Put the beef into a china (or ceramic or glass) bowl. Bring
   water with vinegar and spices to a boil, pour it hot over the beef (the
   beef must be completely covered), and stir well. Keep covered and cool for
   3-4 days and turn the meat at least two times a day.
   
   SAUERBRATEN:
   
   After the 3-4 days of marinating: Take the beef off the marinade, drain
   well. Pour the marinade through a fine sieve.
   
   ** If you prefer a gamy taste: (from an old German Sauerbraten recipe) -
   use lard instead of margarine - and sour cream instead of sweet cream - and
   add a lot of onions - and some dried juniper berries.
   
   Heat margarine and brown the beef from all sides. That will take you about
        15    minutes.
   
   Add broth, dry wine and three tablespoons (not more) of the marinade. Cover
   and stew for 90 minutes.
   
   Crumble the German black bread and add it only 10 minutes before the end of
   stewing time.
   
   Put the beef on a chopping board and cut it into 1/2 inch slices - cut
   transverse to the fibre. Keep it warm.
   
   GRAVY: Sieve the beef stock and bring to a boil. Reduce temperature. Mix
   flour and cream in a cup until they are well-mixed and free of lumps. Stir
   the mixture into the stock and keep the gravy boiling for 5 minutes. Wash
   the raisins in very hot water, drain and add them to the gravy. Wait 3
   minutes. Salt to taste.
   
   Pour a little gravy over the Sauerbraten, serve the rest apart.
   
   (Do not omit the raisins, they are indispensable if you want to make a
   really good Sauerbraten - you are not forced to eat them, but they should
   be in the gravy.)
   
   APPLE PUREE (to be served at room temperature, not ice-cold, with the hot
   Sauerbraten):
   
   Peel, quarter and core the apples, boil them in water with lemon juice, add
   some sugar, mash the apples. Cool well. Before serving add some further
   sugar to taste, the puree should be sweet)
   
   Serve with boiled red cabbage and steamed barm dumplings.
   
   From: Anne Caldas                     Date: 19 Jan 97
  
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