Marinated beef pot roast with vinegar and Riesling (Sauerbraten) from Lobel's Meat and Wine: Great Recipes for Cooking and Pairing (page 69) by David Lobel and Evan Lobel and Mark Lobel and Stanley Lobel and Leon Lobel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for bacon fat, and beef stock for veal stock. You may use the Veal stock recipe on p. 213. Marinate beef brisket point for four days.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.