*  Exported from  MasterCook  *
                          SAUERBRATEN ALA BRIGITTE
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats                            German
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4   lb           Lean boneless beef roast
    1       pt           Buttermilk
    1 3/4   oz           Butter
    1                    Bayleaf
    1       md           Onion
    2                    Whole cloves
    2                    Peppercorns
    2 2/3   oz           Bacon
    1       c            Red wine
    2 1/4   c            Water1
    1       sl           Rye bread
    2                    Carrots
      1/2   c            Tomato paste
   1. Wash and dry meat well. Put in a porcelain or glass
   bowl. Peel and slice the onions and the carrots and
   place on top of the meat. Add the bayleaf and the
   peppercorns and then pour the wine and the buttermilk
   over it all. Let the meat marinade for 3 days, turn it
   over daily.
   2. Cut the bacon in cubes and fry it in the butter
   until it is crisp. Add the meat and lightly brown on
   all sides. Add 2 Tb of the marinade and simmer for 10
   minutes more.
   3. Add the tomato paste and the crumbled rye bread and
   salt to taste. Add the carrot and onion slices and
   simmer on low for about 1 1/2 hrs. Trun the meat often
   and replace water, if necessary. Strain the gravy and
   thicken with a little conrstarch if desired.
   Traditionally served with wide noodles, or mashed
   potatoes and carrots or mixed vegetables. Try out more
   marinade to adjust to your taste.
   Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY
   Typed for you by Linda Fields, Sysop, Cyberealm BBS
   Watertown NY 1993
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