Sauerbraten (Prodigy)
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 CO...
Ingredients
- 2lbpot roast or brisket
- 1c malt vinegar
- 3tb grated horseradish
- 1/2ts salt
- 11/2 c finely minced onions
- 1c chicken stock
Directions
- 1
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
- 2
Cover and place in the refrigerator, turning once a day, for at least 4 days and up to 10
- 3
The day of serving, preheat the oven to 325F
- 4
Place the meat, marinade, and onions in a heavy lidded pot
- 5
Add the chicken stock, cover and place in the oven to cook for 1 1/2 to 2 hours
- 6
When the meat is tender, remove the pot from the heat and remove the meat
- 7
Skim off as much fat as you can from the surface of the remaining liquid, pour the liquid over the meat and serve
- 8
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK