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Old Munich Sauerbraten (Clay-Pot)

Cuisine: German
Type: Meat
Courses: Main Course
Serves: 6 people

Recipe Ingredients

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1 cup 237mlMarinade
1 cup 237mlVinegar - or more
10   Water
1   Whole cloves
4   Bouquet garni made of:
2 sections  Bay leaves
1 section  Celery leaves
3   Fresh thyme
1   Juniper berries - crushed
3   Onion - sliced thin (large)
2 teaspoons 10mlGarlic - crushed
1   Salt
5 lbs 2270g / 80ozLemon - sliced meat
2 teaspoons 10mlBottom round roast of beef
8 oz 227gBacon fat
1   Tomato sauce
1/2 cup 118mlBouillon cube
3 tablespoons 45mlRed wine
4   Brown sugar - or more
5   Lemon peel
1 tablespoon 15mlGingersnaps - crumbled
1 1/2 teaspoons 7.5mlWorcestershire sauce
  Arrowroot - approximately

Recipe Instructions

Combine all the ingredients for the marinade in a porcelain-enameled container. Add the meat and for best results marinate for 10 days, if not more. Turn twice daily.

When ready to cook, presoak a large clay pot, top and bottom, in water for 15 minutes.

Remove the meat from marinade, put in a large frying pan, and sear on all sides in the hot bacon fat. Meanwhile, pour the marinade into a saucepan and reduce to 1/3 its original volume by boiling rapidly, uncovered.

Place the meat in the presoaked pot, then add the marinade and all the other ingredients except the arrowroot.

Cover the pot and place it in a cold oven. Set the oven temperature at 425F. Cook for 2 to 2 1/2 hours, until almost done, then remove the pot from the oven and pour off the sauce. Return the pot to the oven, uncovered, for a final 10 minutes of cooking.

Meanwhile, put the sauce into a blender container and blend. Taste for seasoning; the sauce should be "sweet and sour. " If not, add brown sugar and/or vinegar.

Heat the sauce, thicken with the arrowroot, and serve over the meat and German potato pancakes.

"The Clay-Pot Cookbook" by Georgia MacLeod


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