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Vinegar-Braised Spiced Beef
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Otherwise known as 'sauerbraten', this is a classic dish from the German kitchen, essential at every wedding or birthday celebration. A joint of beef is marinated for 3-5 days, then slow-simmered in a closed pot, the juices made fragrant with spices, sweetened with root vegetables and sharpened with vinegar. The housewives of the Black Forest make this dish with wild venison, which is delicious with a handful of dried 'steinpilz' - porcini mushrooms.
Serves: 6 - 8
This recipe was first published in January 2003.