A German variation on a basic braised beef, sauerbraten involves marinating a browned round roast in a mixture of vinegar and aromatic spices for up to three days before adding sugar and braising the beef in the marinade.   For the marinade, heat a cup of apple cider vinegar and red wine vinegar in a saucepan, with about two cups of water, over medium-high heat. To this, add one small chopped white onion and a half cup each of chopped carrot and celery. Toss in a teaspoon each of mustard seeds and whole clove, 2-3 bay leaves, and salt and pepper to taste. Simmer, covered, for about 10 minutes while you brown the roast. After about 10 minutes, turn it off and let it cool to room temperature.  Brown the roast in olive oil before removing and placing in a pot suitable for holding the meat and all the marinade. When the marinade has cooled slightly (you don't want it to cook the meat) pour it over the beef and let it sit in the refrigerator for about three days, turning it once a day to make sure the meat is equally submerged.  After three days, braise in the oven at 325 F for about four hours after adding about a third of a cup of sugar to the marinading liquid. After braising, crushed-up gingersnaps and raisins are commonly whisked into the juice to thicken and add sweetness to the sauce, which is then poured over the sauerbraten. While it has absolutely nothing to do with Switzerland, swiss steak involves the "swishing" process, by which one flattens fabric (in this case meat) with rollers or hammers. The tough meat is then braised in a rich sauce made from tomatoes, until fork-tender and delicious. Combined with mashed potatoes and fresh corn, there's nothing better than a properly cooked swiss steak.   To prepare the meat, cut round roast along the grain to form steaks roughly one half inch thick. Dredge each steak in flour, then pound out with a meat tenderizer until the steak flattens by half. Dredge the steaks again in flour and brown them on the skillet, over medium-heat in your dutch oven, or other oven-ready pot, on both sides. When the steaks turn golden brown on both sides, remove them from the pot and set aside.  To create the sauce, fry a small white onion, chopped, two or three cloves of garlic, and two large celery stalks in your pot. Sauté until the vegetables are browned slightly. To this, add a tablespoon of tomato paste and a can of diced tomato (or two medium fresh tomatoes, chopped), and about a cup of beef broth. Stir and bring to a simmer, adding some chopped oregano, Worcestershire sauce, and a tablespoon of lemon juice to the sauce.  Return the meat to the pot and braise in the oven for about an hour and a half, covered, at 325 F. The meat should be done when it's fork-tender. Served with crusty bread, sweet-sour carbonade flamande is a deceptively simple Flemish flavor bomb, and a great way to mix up a traditional pot roast or braised chuck roast.   Start the process by cubing the beef into bite-sized chunks and browning them in the dutch oven. Remove them from the pot, then crisp up about 3 or 4 strips of chopped bacon, turning down the heat when the fat renders out into the skillet. To the pot, add a whole white onion, chopped, and slowly caramelize the onion adding about 2 tablespoons of butter to the mix.  Deglaze the pan with a bottle of Belgian ale, adding a cup of beef stock, and two tablespoons each of brown sugar and apple cider vinegar. Season the braising liquid with chopped tarragon, parsley, thyme, or whatever green herbs you prefer, and salt and paper to taste.  Return the meat to the pot, then cook on the stove over low heat, covered, for about two hours, until he beef is fork-tender. Some recipes call for the braised meat to be topped with slices of bread for the last bit of the cooking time, which is broken down and stirred into the sauce to thicken. Often, this dish is served beside Belgian fries, or french fries. The technique is easy and the flavor is classic French haute cuisine. It doesn't need to be complicated to be good.   Brown cubed roast in bacon grease, then remove it and sauté the mirepoix. Stir in a tablespoon of tomato paste and add about 20 white pearl onions and a pound of white button mushrooms. Add salt and pepper to taste, while gently stirring the mushrooms and onions to coat. Deglaze the skillet with 2 or 3 cups of dry red wine, preferably Burgundy, and a cup of beef or chicken stock. Season with two bay leaves, and whole leaves of sage, rosemary, and oregano.  Return the meat to the pot and braise at 325 F for about 3 or 4 hours until the meat is fork-tender. If the sauce is a little thin, remove the meat and cook it over medium-high heat on the skillet to reduce and thicken. Serve with roast potatoes.
قومي بنقع اللحم في تتبيلة  لتسويته على الطريقة الألمانية (sauerbraten). يمكنك استخدام شرائح لحم الساق لعمل الستيك على الطريقة السويسرية. باستخدام الطريقة الفلمنكية لتسوية اللحم (يمكنك استخدام بعض أجزاء الكتف والرقبة)، يمكنك الحصول على طبق ذي نكهة غنية بطريقة سهلة. حضري طبق لحم البقر بالبورغيغون الشهي على الطريقة الفرنسية.