*  Exported from  MasterCook  *
                           BRIGITTE'S SAUERBRATEN
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Boneless roast beef
      1/2   l            Buttermilk
    1       c            Red wine
    1                    Bayleaf
    1                    Onion, sliced
    2                    Cloves
    2                    Peppercorns
    5                    Strips of bacon
      1/2   l            Water
    1       cn           (small) tomato paste
    3       tb           Cornstarch
    2                    Carrots, sliced
   1. Put the meat in a ceramic or glass bowl. Pour the
   buttermilk, wine, and bayleaf over the meat. Add the
   peppercorns and onions. Keep in the refrigerator for
   at least 3 days, marinating the meat daily.
   2. After 3 days, remove meat from the refrigerator. In
   a deep Dutch oven, fry the bacon and set aside. Put
   meat in the bacon drippings and brown on all sides
   quickly. Add 3 Tablespoons of the marinade (liquid
   only) and cover and simmer for 10 minutes. Add the
   water, tomato paste, and carrots. Crumble the bacon
   and add to the meat.
   3. Cover and simmer for about 1 1/2 hours, making sure
   to watch the level of fluids in the dutch oven.
   Replace with water if it gets too low. When the meat
   is done, remove the meat and the carrots and keep
   warm. Stir in the cornstarch to thicken the juices and
   boil for a short time to the desired consistency.
   4. Slice the meat and serve with the gravy and potato
   dumplings or wide noodles (other German choices
   include boiled potatoes or baked potatoes) and the
   Source: Brigitte Sealing, originally from Berlin,
   Germany -- now a US citizen and member of Cyberealm
   BBS Watertown NY originally posted 4/1/92
   Typed for you by: Linda Fields, Cyberealm BBS
   Watertown NY 315-785-8098
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