Rhenish Sauerbraten

Rinse the meat. Peel the onions, cut into narrow slices. Remove the peel from the carrot and dice finely. Vinegar, salt, wine, kitchen herbs, onions, spices and carrots with the meat in a freezer bag form, close well and marinate in the refrigerator at least 2 days. Turn to the other side from time to time.

Remove meat from liquid and dry. Pour marinade through a sieve, collecting the liquid. Heat clarified butter strongly in a roasting pan. Brown the meat all over, then season with salt. Add the vegetables, spices and herbs from the marinade and fry. Soak 50 g of raisins in water. Add the rest of the raisins and currants to the roast and braise briefly. Gradually add the marinade and 125 ml of water. Braise the roast with the lid closed at low temperature for 90 min, turning occasionally to the other side.

Crumble the bread and stir into the sauce half an hour before the end of cooking.

Keep roast warm wrapped in aluminum foil. Pour sauce through a sieve into a saucepan, fold in sugar beet greens and swollen raisins. Boil sauce for 15 min bubbling by half, add seasoning. Cut the meat into slices and bring to the table on a heated platter with the sauce poured over it.

Tips:

The sauce can be refined with 2 tbsp. crème fraîche.

In the Rhineland, Sauerbraten is served with potato dumplings and apple compote.

Tastes good with

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