• 4lb boneless beef bottom round
• 3 fl oz vegetable oil
• 1 lb mirepoix made of 1 Medium Onion, 1 large carrot, 2 stalks of celery coarsely chopped
• 4 fl oz tomato paste
• 3 qt Brown Veal Stock or use a good quality beef stock or a store bought demi glace
• 3 oz Gingersnaps, pulverized
• Salt and Pepper as needed.

• 8 fl Oz dry red wine
  
• 8 fl oz red wine vinegar
  
• 1 pt water
  
• 8 oz sliced onions
  
• 8 black peppercorns
  
• 10 juniper berries
  
• 2 bay leaves
  
• 2 cloves

Directions

Marinade the meat in the Sauebraten marinade 4 or 5 days before hand.
Combine the remaining ingredients.
Cook with the meat.


Thanks to Chef Robert B. Graf of Alphorn Bistro, Inn at Danbury, Danbury, NH for this recipe. www.innatdanbury.com