Brown on all sides	Serve with potato pancakes

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Sauerbraten

Source: St. Louis Magazine: Great Recipes from Leading St. Louis Restaurants, 1981

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Ingredients

• 1 1/2 lb beef (shoulder)

• 1/2 cup vinegar

• 1/2 cup water

• 1 onion, sliced

• Salt and pepper to taste

• 1 bay leaf

• 1 clove garlic

• 2 Tbsp fat (bacon drippings or lard)

• 1 marrow bone

• 1 onion, sliced

• 1 tomato, peeled and sliced

• Sauerbraten gravy (see below)

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Preparation

Place beef in a large bowl.

Bring the vinegar and water to a boil and add the sliced onion, salt and pepper, bay leaf and garlic. Pour the marinade over the beef, cover and refrigerate 2 to 3 days. Remove the meat and dry thoroughly with paper towels. Reserve the marinade.

In a heavy kettle heat the fat, add the meat and marrow bone and brown on all sides. Add the onion, tomato and 1/2 cup of the marinade, cover tightly and simmer gently until the meat is tender, about 1 hour. Turn the meat in remaining liquid so that it is coated on all sides.

Remove the meat to a warm platter and keep hot while preparing the gravy.

To serve sauerbraten slice the meat evenly and place the slices, slightly overlapping, on a hot platter. Coat with some of the sauce and serve the rest separately. Serve with potato pancakes.

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Sauerbraten Gravy

• 1 Tbsp flour

• Vinegar or lemon juice

• Pinch of sugar

• Salt

• Butter

• Cream or wine

Mix flour with the pan liquid until it is smooth. Add the rest of the marinade and stir until smooth and thickened. Sauerbraten sauce calls for more ample ingredients than other sauces. Add, to taste, a little vinegar or lemon juice, a pinch of sugar, salt, a little fresh butter and a tablespoon of cream or wine. Strain and pour over meat or serve as a separate sauce.

Note: The sauce should be pungent, with just a suspicion of sweetness. In some parts of Germany sour cream is used instead of wine.