Sauerbraten A La Nathan

Recipe Ingredients

2 teaspoons	10ml	Salt
3 tablespoons	45ml	Brown sugar
1 cup	237ml	Chili
1 1/2 cups	355ml	White vinegar
5 lbs	2270g / 80oz	Brisket of beef, shoulder roast of
		Beef, chuck roast, or end of steak
1 cup	110g / 3.9oz	Chopped celery leaves
2		Onions - sliced
4		Carrots - sliced
2 cups	474ml	Water

Recipe Instructions

Mix salt, brown sugar, chili sauce, and vinegar together. Pour over meat and let stand overnight in the refrigerator.

Preheat oven to 325 degrees. Place the meat in an ovenproof casserole, pouring marinade over meat. Cover with the celery leaves, onions, and carrots and water. Cover and bake for about 2 hours, basting often with marinade. Remove cover for 1 more hour. (Allow approximately 1/2 hour per pound for roasting.)

This dish is best prepared in advance so that fat can be easily skimmed from the surface. When ready to serve, slice and reheat in the strained pan marinade.

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9422) - from the TV FOOD - NETWORK

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