Saxon Sauerbraten

Chop the soup vegetables. Chop garlic. Bring 1/2l vinegar, water, juniper berries, spices and sugar to boil. Lard roast with short strips of bacon, place in bag. Pour cooled marinade over it. Close bag, let meat marinate for 12 hours.

Drain, collect marinade. Heat lard, brown meat.

Cut vegetables into small pieces, halve tomatoes, add spices from marinade and fry bacon rind. Sprinkle with flour.

Mix in marrow. Extinguish with clear soup and marinade. Cook for 40 minutes at 180 °C.

Stir the roast stock with a little roux and red wine to make a sauce.

Our tip: Use bacon with a fine, smoky note!

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