Nuremberg Krustenschäufele with Sauerkraut

Clean root vegetables and cut into bite-sized pieces.

Season the meat with salt and pepper. Heat clarified butter in a roasting pan, brown the meat well on all sides. Add root vegetables, finely chopped juniper berries, bay leaf spice, garlic, season everything heartily with caraway and marjoram, pour on basic sauce, meat and vegetable soup and cook in the oven at 180-200 degrees for 35-40 minutes.

Heat sauerkraut in a saucepan and season with apple juice.

Arrange meat with sauerkraut on plates, pour a little sauce over it and serve.

Serve with raw potato dumplings.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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