EDDY'S RECIPES
by Eddy Robey M.A.
Sauerbraten
This is the perfect thing to serve for a party toward the end of Chanukah, since Latkes are a traditional accompaniment. Guests will exclaim nobody has served it to them for years, and be impressed you know how to make it. I recommend you also include Red Cabbage, and Apples and Onions on the menu.
Since this meal is filling, a Spiced Fruit Compote would be a perfect Dessert.
Ingredients
A thick-cut Pot Roast, about 5 pounds
1 quart Apple Cider Vinegar
1 1/2 cups Water
2 teaspoons Salt
1/2 teaspoon each: Pepper, Cloves, Allspice, and Dry Mustard
2 Onions, sliced
2 tablespoons Vegetable Oil
2 cups Beef Broth
1 cup Nondairy Creamer
10 Pareve Ginger Snap Cookies, crushed
Method
Three days before serving: Place meat in a large glass or plastic dish. Place Vinegar, Water. Salt, Spices, and Onions in a large saucepan and boil for 5 minutes.
Pour hot Marinade over the meat.
Cover, and place in the refrigerator until you are ready to cook.
On the day it will be served: drain Meat, and discard the Marinade.
Pour Vegetable Oil into a large Dutch Oven.
Place the pan over medium heat, and brown the Meat well on all sides.
Remove from heat.
Add the Broth and cover tightly.
Place in an oven heated to 325 degrees for 2 1/2 hours, checking occasionally to add small amounts of Water, if necessary. When the Meat is cooked, lift it out of the pan and onto a platter.
Add the Nondairy Creamer and crushed Ginger Snap Cookies to the pan.
Cook and stir over a medium heat until thickened. Pour a small amount of the Gravy over the Meat, and serve the rest on the side.
Excerpts from It's Not Just Chicken Soup.
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