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1
FOR THE SPICED APPLESAUCE: Soak top and bottom of a 2-quart unglazed clay cooker in water about 15 minutes; drain.
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2
Combine all ingredients in cooker.
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3
Place covered cooker in COLD oven.
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4
Set oven at 425 F. Bake, stirring once or twice, until apples are very tender, about 45 minutes.
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5
Taste and add sugar, if needed.
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6
Serve warm or cold.
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7
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.
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8
Remove from heat; stir in vinegar.
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9
Pour marinade over roast in deep bowl.
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10
Refrigerate covered, turning meat and stirring marinade occasionally, 2 to 4 days.
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11
Soak top and bottom of 3 1/4 quart unglazed clay cooker in water about 15 minutes; drain.
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12
Place roast, fat side up, in cooker.
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13
Stir tomato paste and salt into marinade.
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14
Pour marinade over roast.
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15
Place covered cooker in COLD oven.
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16
Set oven at 425 F. Bake until meat is very tender, about 3 hours.
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17
Pour off cooking liquid.
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18
Cover cooker to keep meat warm.
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19
Strain cooking liquid; skim and discard fat.
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20
Pour liquid into large skillet; stir in raisins.
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21
Heat to boiling; remove from heat.
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22
Mix cornstarch and water; stir into skillet.
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23
Cook, stirring constantly, until thickened and clear.
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24
Carve roast; spoon sauce over slices.
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25
Clay Cookery
