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Sauerbraten #2

There are as many different versions of Sauerbraten as there are localities in Germany and Austria. You need to begin this dish 5 days before you want to serve it.

ingredients

2 kg (4 lb) beef brisket
450 ml (16 fl oz) red wine vinegar
450 ml (l6 fl oz) white wine
10 g (2 tsp) whole cloves
5 g (1 tsp) whole black peppercorns
2 bay leaves
2 small onions, coarsely chopped
3 cloves garlic, quartered
1 large seedless orange with peel, sliced
50 ml (2 fl oz) lemon juice
225 ml (8 fl oz) water
15 g (1 tbsp) salt
30 g (2 tbsp) butter
225 g (8 oz) whole cooked (or tinned) tomatoes, drained weight
225 ml (8 oz) tomato puree

method

1. Put the beef brisket in a large bowl or deep dish. Cover it with the vinegar, wine, cloves, peppercorns, bay leaves, onion, garlic, orange slices, lemon juice and water. Cover the bowl or dish tightly. Refrigerate for 4 days, turning the meat over daily.

2. On the fifth day, remove the meat from the marinade and pat dry with kitchen paper. Reserve the marinade. Melt the butter in a large casserole or heavy pot. Add the meat and brown well on all sides. Add the tomatoes, tomato puree and reserved marinade. Cover tightly and simmer for 2 1/2 hours, or until the meat is tender.

3. Remove the meat from the casserole or pot and leave it to stand for ten minutes before slicing.

4. Strain 700 ml (1 1/2 pt) of the cooking liquid through a sieve into a saucepan.

5. Bring the liquid to a boil and simmer for 5 minutes. Serve this as gravy with the sliced Sauerbraten.

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