VOLUME 1 - Kilimanjaro Foods

Rheinischer Sauerbraten (Rhenish Stewed Pickled Beef)
1 Servings
MARINADE FOR SAUERBRATEN =======
1/4 l vinegar
1/4 l water
1 bay leaf (or more),to taste
7 peppercorns
1/4 t mustardseeds
1 onion,finely chopped
1000 g beef (or horse meat)
ADD FOR STEWING ================
60 g margarine
1/4 l hot broth
2 T red wine,dry or dry white wine
50 g german black bread
1 T flour
4 T sweet cream**
40 g raisins
APPLE PUREE ====================
1 some apples
1 lemon
1 sugar
MARINADE FOR SAUERBRATEN: Wash the beef, dry it with a paper
towel. Score fatty parts. Put the beef into a china (or ceramic or glass)
bowl. Bring water with vinegar and spices to a boil, pour it hot over
the beef (the beef must be completely covered), and stir well. Keep
covered and cool for 3-4 days and turn the meat at least two times a
day.
SAUERBRATEN: After the 3-4 days of marinating: Take the beef off the
marinade, drain well. Pour the marinade through a fine sieve. Heat