Sauerbraten w/sweet & sour cabbage

Yield: 8 Servings MMM

Ingredients:

2 c Vinegar
2 c Water MMMMM--------------------------MARINADE-------------------------------
1 tb Salt
1 ts Cloves
1/2 ts Thyme
2 ts Peppercorns
2 tb Parsley Stems
2 ea Bayleaves; small
1/4 c Clery Leaf; green
2 tb Garlic; crushed
1/3 c Carrots
3/4 c Carrots; sliced
1/4 c Celery
6 lb Beef; bottom round
1/2 c Bacon Drippings
1 c Red Wine
2 c Beef Stock
1/2 c Tomato Puree
2 tb Brown Sugar
1/4 c Cornstarch

Instructions:

1. Put Water and Vinegar into a stainless steel stock pot. 2. Add all the Marinate Ingredients. 3. Place Beef in tbe pot allowing Marinade to cover the Meat. It sbould be kept in the refrigerator about 3 to 4 days for pickling and turned once a day. Remove tbe Meat from tbe Marinade place in a roasting pan with tbe Bacon Drippings and sear well on all sides. 4. Place the Marinade and the Wine Beef Stock Tomato Puree and Brown Sugar in a thick-bottomed pot and bring to a boil. Add the seared Meat and simmer for 3 hours lid on. 5. Reserve Meat in a warm place till ready to carve. Strain the Gravy and reduce to 3 1/2 cups add diluted Starch continuously stirring while bringing to a boil. Adjust Seasonlng and serve Gravy with carved Meat. Source: "Menu Memories" Royal Caribbean Cruise Line Ship: Monarch Of The Seas--June 7th to 14th 1992 From the Recipe Files of: Deidre-Anne Penrod FGGT98B on Prodigy J.PENROD3 on GEnie