re: Let's Make Sauerbraten w/ FINAL pics added

OK, here's how it finished up...

Getting a good sear on the meat





Into the dutch oven went the mirepoix (celery, onion, carrots) then deglazed with red wine which was cooked off until the bite of the wine was gone, the meat was reintroduced as was a bit of the strained reserved marinade along with a bay leaf. Covered and into the 350 degree preheated oven for about three hours.

The red cabbage was simmered down with vinegar, salt, sugar and slivered Granny Smith apple. My recipe calls for raisins, but I know that one of my guests is repulsed by them so I left them out. Crushed bacon was sprinkled over the dish just because bacon makes everything better.

Simple boiled potatoes accompanied the dish.

Ginger snap gravy topped the beef.

These aren't Food Magazine type pics, but here's a snap of the final product...



Much praise from the guests, the beer set in and meat comas ensued. Everyone was happy.