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

      Title: Sauerbraten
 Categories: german
      Yield: 1 servings

      1 lg trimmed beef brisket
      1 ts garlic pepper
      1 ts Beau Monde (or salt)
      2    cloves garlic, minced
      4 c  wine vinegar
      4 c  water
      1 c  sliced onions
      4    bay leaves
      2 ts peppercorns
      4 ts caraway seeds
    1/2 c  sugar
           To cook:
    1/2 c  brown sugar
           flour to thicken stock
      2 c  sour cream

    Directions:
    Heat all marinade ingredients to nearly boiling and pour over brisket.
    More than half of the brisket should be covered.  Be sure container is
    non-metallic; cover with lid and refrigerate for a week, turning every
    other day.  The longer you marinate, the sourer the meat.  When ready to
    bake, pour the marinade through a sieve to strain out the large solid
    spices.  Place the brisket in a large covered roasting pan, pour the
    strained marinade over the meat, cover and roast in oven at 350 degrees
    for 2 or 3 hours.  During the last 30 minutes, sprinkle the brisket
    with the 1/2 cup brown sugar and resume roasting.  Remove brisket from
    roaster, and thicken stock with flour; add the 2 cups of sour cream,
    stir in well, and serve thickened stock over sliced brisket.

From: KOUNTRY COOK #1 @1912232
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