Mild sauerbraten with red wine and buttermilk

Ingredients for 4 servings:

• 1 kg beef, e.g. B. from the leg
• 2 onions
• 2 bay leaves
• 8 peppercorns
• 8 allspice berries
• 350 ml red wine, dry
• 350 ml buttermilk
• Clarified butter
• salt and pepper
• Sugar

Instructions

Working time approx. 40 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 days 3 hours 10 minutes

without vinegar

Rinse the meat, pat dry, and place in a bowl. Add the onion rings and seasonings to the meat. Pour the red wine and buttermilk over it. Cover and marinate in the refrigerator for 2 days. Turn the meat over occasionally in the marinade. Remove the meat from the marinade and pat dry. Sear it vigorously all over in hot fat. Then season with salt. Strain the marinade through a sieve and use it to deglaze the meat. Braise in a covered pot at low heat for about 2 to 2 1/2 hours. Keep the meat warm and reduce the braising liquid in the uncovered pot. Season to taste with salt, pepper, and perhaps a little sugar. Yeast dumplings and almond broccoli go very well with this.