The German-Jewish Cookbook: Recipes and History of a Cuisine (HBI Series on Jewish Women) by Gabrielle Rossmer Gropman & Sonya Gropman

Author:Gabrielle Rossmer Gropman & Sonya Gropman [Gropman, Gabrielle Rossmer]
Language: eng
Format: azw3
Publisher: Brandeis
Published: 2017-09-05T04:00:00+00:00

Day 1

1. Put the vinegar, water, sugar, cloves, juniper berries (if desired), and star anise (if desired) in a medium-size pot and bring to a boil over high heat to make the marinade. Set aside and let cool.

2. Tie the meat with kitchen twine by wrapping it around the length of the meat, then wrapping it crosswise three times; then secure the ends in a knot. Sprinkle the meat with the salt and pepper. Place the meat in a bowl or pot and pour the marinade over it (make sure the meat is covered with liquid; if not, add enough water to cover). Add half of the onions and raisins. Place a plate on the meat to weight it down. Cover the bowl tightly with heavy-duty aluminum foil and place in the refrigerator (or the coldest area possible) to marinate for 3 to 5 days.

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