MSG 12404  FROM:     FRANKFT.GREG            11 SEP 1984, 16:51
           NAME:     Greg Lehey @SOSII  EXP: 12 OCT 1984
           TO:       \DALLAS.DALLAS.RMRAY
           SUBJECT:  Reply to MSG 07491: Second source for recipes
Dear Rose Marie,

OK, I'll save you the trouble and send you the distribution list
following this message; hope you find what you are looking for, but I
don't think it's there yet.

There are thousands of recipes for Sauerbraten - the important thing
is how well and how long you marinate the meat. Basically, you take a
good piece of lean beef (doesn't have to be too tender, that's what
the marinating was originally for), could be horse meat according to
some, and marinate it in a cool place (refrigerator) for a week or 10
days.  The marinade can have all or some of the following in it:

Vinegar (MUST)
Lemon juice (doesn't have to be)
DRY white wine
Crushed juniper berries
Bay leaves
Onion slices
Mustard seed (never mustard powder!)
Coriander seed (this is a favourite of mine, though I haven't seen
   many others who use it)
Cayenne peppers (not too many, the result should be sour, not hot).
Pepper corns

The marinade should have lots of stuff floating in it, and should do a
good job of covering the meat. Be generous with the spices,
particularly juniper, mustard seed and coriander.

Turn a couple of times during the week, and then dry thoroughly. Fry
in a casserole until very brown on all sides, reduce the heat and
remove the meat. Put in some flour (couple of tablespoonfuls) and fry
in the rest of the fat until it is starting to change colour.  Add
liquid (opinions differ here: could be stock, water, wine, what's left
of the marinade - all a matter of taste. I beat up my marinade and all
the spices in a blender and pour it in carefully with some stock.  You
have to be careful, because the marinade is pretty powerful. On the
other hand, the amount of flavour absorbed by the meat is not enough
to really come out after cooking). Bring to the boil, then simmer
until cooked (about 1 1/2 hours). Serve with dumplings (my choice
would be Semmelkn|del, but that's another story) and other
vergetables. Leberkn|del (look at that on a 6530 turned into German to
get the characters right) aren't my kettle of fish.

Hope you like it - if that's not enough info, please let me know

Greg