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Show Here's Your RECIPE of Week How would you like to prepare pre-pare some of that delicious beef in your freezer in such a way that you will receive compliments compli-ments galore? Try preparing Sauerbraten this refers to meat that has been in a special marinade before cooking. Do not marinate your meat in metal containers it must be put in a large bowl or a suitable crock. SAURBRATEN Combine 2 medium onions, sliced, 12 lemon-sliced, 2 12 cups of water, 1 12 cups red wine vinegar, 12 whole cloves, 6 bay leaves, 6 whole peppercorns, pepper-corns, 1 tablespoon sugar, 1 tablespoon salt and 14 tsp. ginger. To this mixture add one 4-pound 4-pound beef rump roast, turning to 'coat. Cover and refrigerate about 36 hours; turn meat at least twice daily. Remove meat wipe dry. Strain; reserve marinade. mar-inade. Brown meat in a dutch oven to which 2 tbsp of shortening has been added; add strained marinade. Cover and cook slowly 2 hours or until tender. Remove meat. For each cup of gravy combine 34 cup meat juice and 14 cup of water-thicken. water-thicken. (This amount should serve ten.). |