SAUERBRATEN
MAKES 12 SERVINGS

3 ½ TO 4 – POUND BEEF CHUCK POT ROAST 1 ½ CUPS RED WINE VINEGER
2 ONIONS, SLICED 1 CUP BOILING WATER
2 BAY LEAVES 2 TABLESPOON SHORTENING
12 PEPPERCORNS 2- TO 3-POUND RED CABBAGE
6 WHOLE CLOVES 12 GINGERSNAPS, CRUSHED
12 JUNIPER BERRIES 2 TEASPOONS SUGAR
2-TEASPOON SALT


CUT THE RED CABBAGE IN TO 8 TO 10 WEDGES- SET ASIDE
PLACE MEAT IN GLASS DISH. MIX ONIONS, BAY LEAVES, PEPPERCORNS, CLOVES, JUNIPER BERRIES, SALT, VINEGER AND WATER; POUR OVER MEAT. COVER TIGHTLY; REFRIGERATE FOR 3 DAYS, TURNING MEAT 6 TIMES.

REMOVE MEAT FROM MARINADE; RESERVE MARINADE. IN LARGE SKILLET, MELT SHORTENING; BROWN MEAT. ADD RESERVED MARINADE. COVER TIGHTLY; SIMMER 2 ½ TO 3 HOURS OR UNTIL MEAT IS TENDER.
REMOVE MEAT AND ONIONS; KEEP WARM.

STRAIN LIQUID AND DRIPPINGS IN SKILLET; MEASURE AND ADD WATER TO MEASURE 2 ½ CUPS LIQUID. ADD CABBAGE; COVER AND SIMMER 10 MINUTES. STIR IN GINGERSNAPS AND SUGAR; SIMMER 3 MINUTES. LOWER HEAT TO LOW AND COOK FOR AN ADDITIONAL 10 TO 15 MINUTES OR UNTIL CABBAGE IS TENDER


Enjoy
[Reply]

Some additional notes: you should also add some red wine to the "marinade". To make it more tender you can increase the "storage time" up to 6 or 7 days....

Heiko
[Reply]