Rinse the meat under cold water and dry it. Make a pickle with the vinegar, salt, water, the cleaned greens, the peeled, quartered onions and the spices. Put the meat in, cover and refrigerate for 3-8 days.
Remove the meat from the pickle, pat dry and perhaps skin a little more. Heat lard in a roaster and sear the meat well on all sides. Cover the sauerbraten with the bacon slices and braise for 1 1/2 hours at 220 degrees with the lid closed. Now and again baste with the marinade.
For the sauce, make a roux with butter, sugar and flour, add a little bit of marinade, sour cream and white wine. Grate the gingerbread and add it together with the raisins, cook until the sauce is creamy. Season to taste with salt and freshly ground pepper. Slice the roast and bring to the table with the sauce with semi-silken dumplings.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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