*  Exported from  MasterCook  *
 
                     OLD MUNICH SAUERBRATEN (CLAY-POT)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----MARINADE-----
    1       c            Vinegar -- or more
    1       c            Water
   10                    Whole cloves
    1                    Bouqet garni made of:
    4                    Bay leaves
    2                    Sprigs celery leaves
    1                    Sprig fresh thyme
    3                    Juniper berries -- crushed
    1       lg           Onion -- sliced thin
    3                    Cloves garlic -- crushed
    2       ts           Salt
    1                    Lemon -- sliced
                         -----MEAT-----
    5       lb           Bottom round roast of beef
    2       ts           Bacon fat
    8       oz           Tomato sauce
    1                    Bouillon cube
      1/2   c            Red wine
    3       tb           Brown sugar -- or more
    4                    Strips lemon peel
    5                    Gingersnaps -- crumbled
    1       tb           Worcestershire sauce
    1 1/2   ts           Arrowroot -- approximately
 
   Combine all the ingredients for the marinade in a
   porcelain-enameled container. Add the meat and for
   best results marinate for 10 days, if not more. Turn
   twice daily.
   
   When ready to cook, presoak a large clay pot, top and
   bottom, in water for 15 minutes.
   
   Remove the meat from marinade, put in a large frying
   pan, and sear on all sides in the hot bacon fat.
   Meanwhile, pour the marinade into a saucepan and
   reduce to 1/3 its original volume by boiling rapidly,
   uncovered. Place the meat in the presoaked pot, then
   add the marinade and all the other ingredients except
   the arrowroot.
   
   Cover the pot and place it in a cold oven. Set the
   oven temperature at 425 degrees. Cook for 2 to 2 1/2
   hours, until almost done, then remove the po from the
   oven and pour off the sauce. Return the pot to the
   oven, uncovered, for a final 10 minutes of cooking.
   
   Meanwhile, put the sauce into a blender container and
   blend. Taste for seasoning; the sauce should be “sweet
   and sour.” If not, add brown sugar and/or vinegar.
   Heat the sauce, thicken with the arrowroot, and serve
   over the meat and German potato pancakes.
   
   Source: “The Clay-Pot Cookbook” by Georgia MacLeod
   Sales and Grover Sales
  
 
 
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