Date: Fri, 13 Aug 1993 02:59:07 GMT
2 lb (1 kg) beef bottom round, in 1 piece 5 tablespoons (74 ml) lard 1 cup (1/4 liter) raisins, soaked in warm water for 20 minutes and drained salt and pepper 1 cup Lebkuchen or gengerbread crumbs 1 tablespoon (15 ml) apple syrup (or substitute dark corn syrup) 1 cup (1/4 liter) sour cream Spiced vinegar marinade 2 cups (1/2 liter) water 1 cup (1/4 liter) wine vinegar 1 tsp (5 ml) salt 2 onions 1 carrot 5 peppercorns 2 whole cloves 1 bay leaf 2 juniper berries Put all the marinade ingredients into a large pan. Bring to a boil, then lower the heat and simmer for 15 minutes; set the marinade aside to cool. Place the meat in a glazed earthenware pot, pour in the marinade and leave the pot in a cool place or the refrigerator for two to three days, turning the meat occasionally. Drain the meat, pat it dry with paper towels and brown it in the lard in a large, heavy fireproof casserole. Strain the marinade -- discarding the vegetables and the seasonings -- and pour it over the beef. Cook the beef in an oven, preheated to to 350F, for about 1 1/2 hours, basting regularly. Add the raisins about 15 minutes before the end of cooking. When the meat is well done and very tender, transfer it to a warmed platter. Degrease the sauce remaining in the casserole and season it with salt and pepper. Over moderate heat, thicken the sauce with the Lebkuchen or gingerbread crumbs, then mix in the apple syrup or dark corn syrup and the sour cream. Slice the sauerbraten and serve it in its sauce with potato dumplings or potato pancakes and unsweetenend applesauce.
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