Recipe Sauerbraten from the Rhineland

Step 1

Put all the marinade ingredients (vegetables cleaned and chopped) in a saucepan, bring to the boil and then leave to cool. Place the meat in a suitable bowl or pot and pour the marinade over it. The meat must be completely covered. Cover the container and leave in the refrigerator for at least 3 days. During this time, turn the meat several times.

Step 2

After 2 to 3 days, remove the meat from the liquid and pat dry.

Step 3

Pour the marinade through a sieve. Set vegetables and spices aside.

Step 4

2 finely diced onions, raisins and currants also stew. About 15 minutes.

Step 5

Add the marinade (little by little) until the drippings come off the bottom. Cover the roaster and braise everything on low heat for 2 hours.

Step 6

Remove the meat, keep warm and strain the sauce through a sieve. Then return to the roaster.

Step 7

Add the raisins, currants and sauerbraten Printen until you have a creamy sauce. Season with salt, pepper and apple slaw and season. Boil down again briefly. Finish with cream.

Step 8

Slice the roast and arrange on a platter.