Rhenish Sauerbraten

  • Origin :
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 02h
  • Diet Type : A BloodType
  • Properties : High carb, No pork, No chicken, No oil, High sugar, High fat, Complex carbs, High sodium, High protein, No cholesterol

Ingredients

  • 2 Cup Vinegar
  • 2 Cup Water
  • 4 Small Onion
  • 1 Celery
  • 1 Medium Carrot
  • 8 Peppercorns
  • 8 Whole Cloves
  • 0.5 Tsp Mustard Seed
  • 4 lb Beef Roast
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 0.25 Cup Olive Oil
  • 4 Tbsp Flour
  • 0.5 Cup Sour Cream


Directions

Stir Together The Spices, Salt Flour, And Baking Powder. Stir In The Almonds And Lemon Rind. In A Separate Bowl Beat The Eggs And Sugar Until A Ribbon Is Formed When The Beater Is Removed. Stir In The Honey And Milk. Gradually Stir In The Flour Mixture; Beat Until Smooth. Spread The Batter In An 11 X 17-Inch Jelly Roll Pan That Is Well Greased And Floured. Bake At 400 Degrees F For 12 To 15 Minutes, Until The Cake Is Done. While The Cake Is Still Warm, Turn It Out Onto A Wire Rack. To Make The Almond Glaze, Mix The Confectioners' Sugar, Almond Extract, Rum, And 1 To 2 T Of Water. Beat Until Glaze Is Smooth And Of The Right Consistency. Add More Water To Thin If Neccessary. Spread The Warm Cake With The Almond Glaze. Cut Cake Into 1 X 2 1/2-Inch Bars While Still Warm. Spice Bars Keep 6 To 8 Weeks In A Sealed Container If Not Glazed. Makes 4 Dozen Bars.

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