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      RECIPE TITLE "German Sauerbraten Recipe"
    Source: Crisco®,
    courtesy of Cooking.com

    yieldsServes 6 to 8 time--- difficultymoderate

      RECIPE INGREDIENTS

    1 (4 - 6 pound) Rump roast
    1/2 cup Butter Flavor Crisco all-vegetable shortening
    or 1/2 Butter Flavor Crisco stick, divided
    3 large onions, sliced
    3 cups cider vinegar
    1 cup dark brown sugar
    20 whole cloves
    10 peppercorns
    10 gingersnap cookies, crushed
    6 bay leaves
    3 cups (up to) water, divided

    Calphalon 10-in. Everyday Nonstick Nonstick Skillet
    Calphalon 10-in. Everyday Nonstick Nonstick Skillet Traditional styling plus soft grip comfort makes Everyday Nonstick the perfect choice for daily cooking needs. Classic vessel shapes allow for a variety of techniques while the comfortable silicone handles stay cool on the stove top. Heavy duty hard anodized exterior won't chip or scratch. Durable nonstick interior allows food to release easily and makes clean up a breeze. Tempered glass lids allow you to keep an eye on what's cooking. All pieces are oven safe to 450 degrees which allows you true versatility in the kitchen. This skillet will let you flip in one quick motion and slide the omelet from the pan to the plate. Use it for pancakes, quesadillas, to sauté veggies, sear meat and fish. Multi purpose and super convenient, you will find yourself using this pan all the time!

      RECIPE METHOD

    Brown sliced onions in 2 tablespoons Butter Flavor Crisco until golden brown.

    Add vinegar, brown sugar, cloves, peppercorns, bay leaves and cookies. Bring to a boil.

    Add 1 cup water then cool to room temperature. Put meat in smallest possible container so marinade will cover.

    Pour cooled marinade over beef adding more water to cover if necessary. Cover with plastic wrap.

    Marinate for 3 days turning meat 1-2 times per day. After 72 hours of marinating, remove meat from juice (reserve the juice). Pat dry with paper towel.

    Preheat oven to 350 degrees F.

    Melt 6 tablespoons Butter Flavor Crisco in a large skillet and brown roast on all sides.

    Place in roasting pan and roast, uncovered for approximately 2 1/2 hours or until internal temperature reaches 165 degrees F. Let meat rest 20 minutes before carving.

    FOR THE SAUCE:
    During the last hour of roasting the meat, bring marinade to a boil until reduced by half. Strain, add 1/2 cup sour cream and 1/2 cup golden raisin.

    Recipe reprinted by permission of Crisco®. All rights reserved


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