1. FOR THE SPICED APPLESAUCE: Soak top and bottom of a 2-quart unglazed clay cooker in water about 15 minutes; drain. 2. Combine all ingredients in cooker. 3. Place covered cooker in COLD oven. Set oven at 425°F Bake, stirring once or twice, until apples are very tender, about 45 minutes. Taste and add sugar, if needed. Serve warm or cold. Makes about 3 cups. 4. FOR THE SAUERBRATEN: Two to four days before cooking beef, heat wine, onions, carrot, garlic, bay leaf, sugar, pickling spices, cloves, ginger, peppercorns and thyme just until about to boil. Remove from heat; stir in vinegar. Pour marinade over roast in deep bowl. Refrigerate covered, turning meat and stirring marinade occasionally, 2 to 4 day’s. 5. Soak top and bottom of 3 1/4 quart unglazed clay cooker in water about 15 minutes; drain. 6. Place roast, fat side up, in cooker. Stir tomato paste and salt into marinade. Pour marinade over roast. 7. Place covered cooker in COLD oven. Set oven at 425°F Bake until meat is very tender, about 3 hours. 8. Pour off cooking liquid. Cover cooker to keep meat warm. Strain cooking liquid; skim and discard fat. Pour liquid into large skillet; stir in raisins. Heat to boiling; remove from heat. Mix cornstarch and water; stir into skillet. Cook, stirring constantly, until thickened and clear. 9. Carve roast; spoon sauce over slices. Makes 6 to 8 servings. 10. Clay Cookery. ---------------------------------------------------------------------------
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