Recipes from around the world – Volume 2 - 2x2successteam.com

Recipes from around the world – Volume 2
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 margarine and brown the beef from all sides. That will take you
about 15 minutes. Add broth, dry wine and three tablespoons (not more) of the marinade. Cover and
stew for 90 minutes. Crumble the German black bread and add it only 10 minutes before the end of
stewing time. Put the beef on a chopping board and cut it into 1/2 inch slices - cut transverse to the
fibre. Keep it warm.
GRAVY: Sieve the beef stock and bring to a boil. Reduce temperature.
Mix flour and cream in a cup until they are well-mixed and free of
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