From: (Stephanie da Silva)

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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