Sauerbraten from the turkey thigh

Ingredients for 4 servings:

• 1 kg turkey meat (turkey thigh with skin)
• 75 g fat (vegetable fat)
• 50 g flour
• 2 tbsp tomato paste
• 500 ml vinegar (wine vinegar)
• 500 ml water
• 2 onions
• 1 leek(s)
• 1 carrot(s)
• ¼ celeriac
• 4 carnations
• 1 bay leaf
• 1 peppercorn, crushed
• ½ bunch thyme
• Sugar
• Salt

Instructions

Working time approx. 2 hours; Rest period approx. 2 days; Total time approx. 2 days 2 hours

(Saxony)

First, for the marinade: Bring the vinegar and water to a boil, add the cloves, bay leaf, crushed peppercorns, thyme, sugar, and salt. Trim, wash, and roughly dice the onions, carrots, celery, and leeks. Cook the vegetables and spices thoroughly in the liquid to allow the flavors to fully develop, and then let the marinade cool. Now place the meat in the marinade for two to three days, making sure it is completely covered with liquid. Cover the container and refrigerate. On the day of preparation, remove the meat from the marinade and dry with a clean cloth. Strain the marinade. Heat the vegetable fat in a suitably large frying pan and sear the roast on each side until it is crispy brown all over. Now add the marinated vegetables to the roasting pan, then add a little of the marinade to the frying fat, a spoonful at a time, and reduce it two or three times. Add the tomato paste and fry until it’s cooked through. Sprinkle with flour, stirring constantly until it’s a medium brown. Now add about half of the marinade to the roast, cover, and let it simmer for about 90 minutes. Cut the roast into not-too-thin slices. Dumplings are a good side dish.