Bohemian Surbraten

For Bohemian Surbraten, first rub meat with salt, root vegetables, spices and sugar, wrap in a tea towel well moistened with vinegar and close well with aluminum foil or nylon bag. Pickle in the refrigerator for 1-2 days.

Then unwrap and roast normally like roast pork in the oven. Pour beef or diced soup over the roast residue and boil briefly.

Mix some starch with cranberries, mustard and white wine, add to the roast juice and let it boil. Put washed raisins and dried plums into diluted, hot but not boiling white wine and let it steep. Garnish the cut meat with them. Serve the Bohemian Surbraten immediately.

Related Recipes:

Zipfer Horseradish MeatFor the Zipfer Krenfleisch, first cut the pork into cubes, whereby any bacon rinds can be used as a flavor... Roast Pork with Vegetable SauceFor the roast pork with vegetable sauce, clean the greens and cut them into 2 cm pieces. Peel and quarter... Moroccan Mint TeaRinse the teapot with boiling hot water. Pour in 2 tsp of green tea and add 100 ml of boiling hot water. Stir... Braised Leg of Venison with Red Wine & Pumpkin WedgesA delicious recipe with red wine! Peel the onions, carrots and celery. Cut everything into coarse cubes. Peel... Bohemian Beer MeatFor the Bohemian beer meat cut the meat into cubes, fry in butter, salt, pepper and sprinkle with caraway... Baba Au RhumA cake recipe for all foodies: Melt yeast in 3 tbsp water. Sift flour into a large enough bowl, make a bulge... Veal TerrineFor the veal terrine, it is best to prepare the meat the day before. To do this, wash, peel and coarsely chop... Rhenish SauerbratenRinse the meat. Peel the onions, cut into narrow slices. Remove the peel from the carrot and dice finely... Wild Boar Sauerbraten1. the day before, cover the meat in a baking dish with a marinade of red wine, oil, thyme, rosemary, bay... Sauerkraut Potato Pancakes with Pickled Salmon and Honey Mustard SauceFirst prepare the sauerkraut potato pancakes. To do this, peel, wash, dice and soak the potatoes. Drain the...