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      RECIPE TITLE "Sauerbraten" Author: Jhonas

    yields5/6 people timemarinating + 3 hrs difficultydifficult

      RECIPE INGREDIENTS

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

    Marinade:
    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.

      RECIPE METHOD

    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.

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