Sauerbraten (prodigy)

---------- Recipe via Meal-Master (tm) v8.02

Title: SAUERBRATEN (PRODIGY)
Categories: Meats
Yield: 6 servings

2 lb Pot roast or brisket
1 c Malt vinegar
3 tb Grated horseradish
1/2 ts Salt
1 1/2 c Finely minced onions
1 c Chicken stock
-OR low-sodium chicken broth

AT LEAST 4 DAYS BEFORE COOKING, combine meat, vinegar,
horseradish and salt in a crock. Cover and place in
the refrigerator, turning once a day, for at least 4
days and up to 10. The day of serving, preheat the
oven to 325F. Place the meat, marinade, and onions in
a heavy lidded pot. Add the chicken stock, cover and
place in the oven to cook for 1 1/2 to 2 hours. When
the meat is tender, remove the pot from the heat and
remove the meat. Skim off as much fat as you can from
the surface of the remaining liquid, pour the liquid
over the meat and serve.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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