Sauerbraten according to an old family recipe

Ingredients for 6 servings:

• 1 ½ kg roast beef
• 1 liter red wine (e.g. Trollinger, good, not too heavy)
• ¼ liter vinegar (wine vinegar)
• 2 lemons
• 2 bay leaves
• 1 pack spice mix (sauerbraten spice)
• 1 large onion(s)
• 1 cup crème fraîche
• 1 cup whipped cream
• 2 tbsp cornstarch or wheat powder
• cognac
• salt and pepper
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Marinate the meat for 4-6 days in 0.7 l of red wine and vinegar, then add the halved lemons, Sauerbraten seasoning, bay leaves, and onions. Remove the meat, pat dry, season with salt and pepper, and sear in hot oil, first on one side. Then add the onions and sear the other side. Deglaze with a little of the stock, add a little of the remaining red wine, bring everything to a boil, and finally gradually add all of the stock. Cook covered in the oven at approximately 130°-150°C for a total of 2 to 2.5 hours, keeping the sauce gently simmering. (After about an hour, remove the meat and strain the spices from the sauce, then return the meat to the marinade.) When it’s nice and tender, remove the meat, set aside a little of the sauce, and stir in the crème fraîche and cream. Bring everything back to a boil (without the meat). Dissolve cornstarch or wheat powder in a little water to thicken the sauce. Return the meat to the sauce and bring back to a boil. Finally, add the remaining red wine and a dash of cognac. Serve: Remove the meat and slice it. Pour a little cognac over it and flambé. Serve the sauce separately. Bread dumplings are the best accompaniment.