Rhenish Sauerbraten
Ingredients
Instructions
Beef
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Remove tendons from the beef and clean it under water, then pat dry and place in a large bowl
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Cut the onions into fine rings, clean the soup vegetables and chop them as well. Spread the bay leaves, onion and soup vegetables on top of the beef.
Bring vinegar and water to a boil and pour the hot broth over the meat.
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Let the meat pour over the broth in the refrigerator for at least 3 days / better 5 days.
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Remove the meat from the container. Pass the broth through a sieve and collect the vinegar stain (for the sauce). Dispose of the vegetables, etc.
Now heat the fat in a large frying pot and sear the meat in it. If the roast has a nice brown surface, pour the broth over it more often, this will create a delicious dark sauce. Now let the roast slowly stew at a low temperature. Gradually add the raisins and finally the turnip greens. If the sauce is too thin, you can mix liquid cream and flour or water and flour and bind the sauce with it.The roast should stew for a total of 2 hours.
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Then cut the roast into slices (the meat is very tender and almost falls apart) and arrange it on the plate, e.g. with red cabbage and dumplings and the delicious sauce.
