Sauerbraten W/sweet & Sour Cabbage

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-DEIDRE-ANNE PENROD--FGGT98B
2 c Vinegar

2 c Water

-MARINADE
- 1 tb Salt

1 t 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 -- bottom round

1/2 c Bacon Drippings

1 c Red Wine

2 c Stock

1/2 c Tomato Puree

2 tb Brown Sugar

1/4 c Cornstarch

1. Put Water and Vinegar into a stainless steel stock

pot. 2. Add all the Marinate Ingredients. 3. Place 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, 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