Sauerbraten 1

Grrrrrgh!
Course : Sausages
From: HungryMonster.com
Serves: 8
 

Ingredients:

1 medium Onion -- Halved
2 Stalks Celery
2 medium carrots -- Peeled
1 cup Dry Red Wine
1 cup Red Wine Vinegar
1 Teaspoon Salt
2 pieces bay leaves -- Crushed
1 Teaspoon Sage
1 Teaspoon Rosemary
3 Cloves garlic
1 Tablespoon Black Peppercorns
1 Tablespoon Parsly
5 Pound Rump Roast, Trimmed
1/4 Cup Vegetable Oil
2 Cups Beef Broth
3 Tablespoons Cornstarch
 

Preparation:

Assemble and attach rotor slicer/shredder using thin slicer cone (No 4) and slice onion, celery, and carrots. Add wine, vinegar, salt, bay leaves, sage, rosemary, garlic, peppercorns, and parsley to large glass bowl. Cover and refrigerate 24 hours, turning meat occasionally. Remove meat from marinade and wip dry. Strain marinade, discarding vegetables and spices; set aside. Heat oil in large Dutch oven over medium heat. Add meat and brown on all sides. Add 1 cup beef broth and simmer, covered, over medium heat for 2 hours, turning occasionally. Mix together remaining broth with reserved marinade. Add to meat and cook 3 hours longer. When meat is done, remove to a large platter. Strain cooking liquid into medium saucepan and bring to a boil over medium heat. Blend cornstarch with 4 tablespoons of liquid and add to saucepan. Cook, stirring occasionally, until thickened. Serve immediately with roast.

 

Nutritional Information:

526 Calories (kcal); 21g Total Fat; (37% calories from fat); 66g Protein; 11g Carbohydrate; 165mg Cholesterol; 784mg Sodium