Grandma’s Sauerbraten I

Try this delicious pasta dish:

Put the meat in a suitable bowl, pour wine and vinegar over it, peel onion, lard with bay spice and cloves, peel carrot and celery, cut into large cubes, all together with thyme and rosemary to the pickling form. The meat must be completely covered by the pickle, otherwise turn it to the other side every day. Cover and refrigerate for 4-6 days.

Next, remove meat and vegetables, rub dry with paper towels. Allow the pickle to bubble up, strain, set aside.

Rub meat well with salt. Heat the fat in the saucepan, fry the meat for about 20 minutes on 2 or possibly automatic cooking plate 7-9 all around, then remove the saucepan from the heat, dab up the frying fat with household paper. Add the vegetables from the dressing, return to the heat and sauté for 5 minutes.

Add about 300 ml of pickling liquid, cook a little bit.

Add the stirred gravy. The meat should be only half in the liquid. Simmer for about 2 hours on 1 or possibly automatic cooking plate 4-5 in a closed saucepan. (in the Kelomat shortens the cooking time to about 45 min) Next, remove the roast, rest for 10 min with the lid closed before slicing.

Bring the sauce to a half boil on 3 or automatic cooking plate 9 or 12, pour through a sieve into a smaller saucepan, bring to a boil.

Stir the cornflour into the sauce.

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