Roast Top Round Sauerbraten
Serve heartily with spaetzle and red cabbage.
Steps
Larding: mix larding pork with onion , lemon rind , allspice and salt and pepper.
Cut deep incisions into meat with larding needle , press some of pork and onion mixture into needle and insert into meat.
Continue to lard meat in the same manner until all larding pork is used.
Rub remaining onion mixture over meat.
Marinade: bring all marinade ingredients to a rapid boil in a heavy saucepan and simmer 5 minutes.
Place meat in large heatproof , non-metallic bowl.
Pour in hot marinade , cool to room temperature and chill , covered for 4 days , turning meat twice a day.
Day four: remove meat from marinade and pat dry.
Strain marinade , reserving liquid and solids.
Dredge meat in flour and season with salt and pepper.
In large casserole heat vegetable oil over moderate heat until hot.
Add beef and brown on all sides , 8 to 10 minutes.
Transfer meat to platter and discard drippings from casserole.
Add butter to pan and heat until hot.
Add carrots , onions , reserved marinade .
Ingredients
pork, onion, lemon rind, allspice, salt, black pepper, top round roast, dry red wine, water, lemon juice, black peppercorns, bay leaves, whole cloves, flour, vegetable oil, butter, carrots, onions, tomato paste, sugar, seedless raisin, gingersnap cookies