Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:

Ethnic & Regional
  • Italy
  • France
  • Spain
  • Greece
  • Ireland
  • United Kingdom
  • Netherlands
  • Germany
  • Poland
  • Russia
  • China
  • Japan
  • Thai
  • India
  • Louisiana
  • Hawaii
  • Mexico
  • Jamaica/Caribbean
  • Jewish
  • Africa
  • Ethnic bookstore
  • ...more
  • Get our FREE newsletter!
    Subscribe to
    Enter your e-mail address:

    Website by: For Your eyes Only

    free recipes

    Print FREE Grocery Coupons at Home

      RECIPE TITLE "Sauerbraten" Author: Jhonas

    yields5/6 people timemarinating + 3 hrs difficultydifficult


    1 4- to 5-pound beef pot roast, with bone;

    1 1/2 cups red wine vinegar; 1 stalk celery with 1/2 cup water leaves, chopped; 1/2 cup dry red wine; 8 black peppercorns; 1 medium onion, peeled; 4 whole allspice; 4 whole cloves; 1 medium carrot, chopped; 2 bay leaves.

    To cook the meat:
    3 tablespoons peanut oil; 1/2 cup water; 1 medium onion, peeled; 1/2 cup red wine; 1/2 cup gingersnap; 1 stalk celery, finely chopped; 1 medium carrot, finely chopped; Garnish Chopped parsley.


    1. Place the beef in a deep glass, earthenware, or stainless-steel bowl. Combine the marinade ingredients in a medium saucepan and heat to boiling over high heat. Cool.
    2. Pour the cool marinade over the meat, turning to coat all sides. Cover and refrigerate 2 to 3 days, turning the meat several times each day.
    3. Three to 4 hours before serving, drain the meat, reserving the marinade, and pat the meat dry with paper towels. Heat a large saucepan. Add the oil. Add the meat and brown on all sides, turning frequently, about 30 minutes.
    4. Remove the meat from the pan and reserve. Pour off all but 2 tablespoons fat. Saute the onion, celery, and carrot in the fat until tender, about 10 minutes.
    5. Return the meat to the pan. Strain into the pan the marinade plus 1/2 cup water, discarding the marinade vegetables. Reduce the heat to low and simmer, covered, until the meat is tender, 2 1/2 to 3 hours.
    6. Remove the meat and keep warm. Remove the marrow from the bone and stir into the sauce. Puree the liquid in the blender or food processor and strain into pan, adding the red wine. Bring to a simmer and stir in the crumbs.
    7. Simmer, stirring frequently, until the sauce is thickened, a few minutes. Slice and arrange the meat on a heated serving platter. Serve hot with thickened sauce. Garnish with chopped parsley.

    HOT! We recommend:


    << Back Germany index Print page Top


    Partners: KitchenAid Outlet Great Gourmet Gifts From Lobster Gram the #1 Brand in Flatware! Shop at Home. We Deliver. Shop at Home. We Deliver. Peapod Pfaltzgraff Web Site Get cooking with ShortOrder Sur La Table

    © 1997-2009 IM, All rights Res. | Privacy | | | Home