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  Sauerbraten
This celebrated German dish of marinated spiced beef is potroasted to melting tenderness. You will need to plan ahead to make this dish as it marinades for 3 days.

6 lb top or bottom round roast
1/2 cup red wine vinegar
1 1/2 cups red wine
10 whole black peppercorns
1 tsp salt
1 bay leaf
6 cloves garlic
2 strips lemon rind
1 onion, sliced
1/4 tsp nutmeg
3 celery stalks, chopped
2 carrots, chopped
3 sprigs parsley

Place beef in a large glass bowl. Combine all of the above ingredients and add to beef. Cover and refrigerate for 3 days turning occasionally. After 3 days, remove meat and pat dry with paper towels, reserving marinade.

Bring marinade to boil in saucepan. Reduce heat and leave to simmer while the meat is cooking. This marinade will be used to baste the meat.

2 cups beef stock
3 Tbs cornstarch
1/2 cup sour cream


Heat a heavy large casserole or roasting pan (with a tight fitting lid), add meat, fat side down and brown well on all sides. Pour off excess fat. Add 1 cup beef stock, then cover and simmer over very low heat for 3 to 3 1/2 hours or until meat is tender. Baste occasionally with remaining stock and marinade until all the marinade has been added. Remove meat to a large heated platter. Strain cooking liquid. Remove fat from surface of liquid and return liquid to casserole or pan. Thicken with cornstarch which has been mixed with a little water. Add sour cream. The sauce should be served separately from the meat.

Yield: 8 to 10 Servings