Frank's Recipes! Sauerbraten for 100

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Sauerbraten for 100

Servings: 100 Portions (2 Pans)
Portions: 3-4 Slices (4 Ounces) plus 1/2 Cup Gravy
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 425 Degrees F. Oven;325 degrees F. Oven

40 lb. beef, pot roast, thawed
2 3/4 cups (1 lb) sugar, brown
1 1/2 gallon water, boiling
3 1/2 quart vinegar
6 tablespoon (4 oz) salt
1 1/2 teaspoon pepper, black
5 tablespoon (1 oz) mustard flour
2 tablespoon cloves, ground
2 tablespoon (6 cloves) garlic, dry, minced
6 bay leaves, whole
22 1/4 quart (3 lb) onions, dry, sliced thin
1 1/2 quart (2 lb) carrots, fresh, sliced thin
4 1/2 cups (1 lb 8 oz) celery, fresh, sliced thin
2 cups (1 lb) shortening, or salad oil
2 gallon marinade
2 1/2 quart (2 lb) cookies, ginger
1 3/4 cups (12 oz) sugar, granulated

Place roasts in stainless steel container.

Dissolve sugar in boiling water. Add vinegar. salt, pepper, mustard flour, cloves,
garlic, bay leaves, onions, carrots and celery to make a marinade. Pour over meat,
cover; refrigerate approximately 24 hours. Remove meat; drain thoroughly. Discard bay
leaves; reserve marinade.

Brown meat on all sides in hot shortening or salad oil in roasting pans in 425 degrees
F. oven or on top of range. Drain or skim off excess fat. Pour marinade over meat;
cover; place in 325 degrees F. oven; cook 2 1/2 to 3 1/2 hours until meat is tender.
Remove cooked meat; strain marinade; set aside. Reserve vegetables; set aside. Let meat
stand 20 minutes and slice thin.

Bring marinade to a boil; add cookie crumbs and sugar; cook until crumbs are dissolved,
stirring constantly. Add reserved vegetables; heat to serving temperature. Serve over
thinly sliced meat.

NOTE:
3 lb 5 oz dry onions A.P. will yield 3 lb onions, sliced thin.

2 lb 7 oz fresh carrots A.P. will yield 2 lb carrots, sliced thin.

2 lb 1 oz fresh celery A.P. will yield 1 lb 8 oz celery, sliced thin.

Depth of marinade should be not less than 1-inch, but not more than onehalf the
height of the meat. Add small amounts of water, as required.

Other sizes and types of pans may be used.