Sauerbraten with Mashed Potatoes

Sauerbraten:

1. Place the meat in the marinade for about 5 days (should always be turned) and refrigerate. Then take it out, dry the meat and set it aside.
2. Dice the onions and fry them, then add the chopped vegetables and brown them. Add 2 tablespoons of tomato paste, stir and let sear. Deglaze with red wine and fill up with meat stock. Add about two large ladles to the marinade. Season with salt and pepper. Check whether it is too vinegar-heavy, if so, then add sugar.
3. Cook the roast in the oven for about 1.5-2 hours at 160-170 degrees Celsius. Turn the roast every half hour.
4. Remove the roast and drain off the meat stock. If desired, leave the vegetables in it and puree. Gradually fill up the sauce with 375 ml of the marinade (always season to taste) and reduce a little with 2 tablespoons of cranberries. Then puree the sauce again and thicken with cornstarch until the desired consistency is achieved. Possibly season with pepper, salt and a little sugar.

Mashed potatoes with green sauce herbs:

1. Peel the potatoes and cook them in salted water until soft. Drain and add the butter and some warm milk, as well as nutmeg. First mash everything thoroughly and then stir finely with the hand mixer, add milk until the desired consistency is reached, should not become too runny. Knife cut must be recognizable. Then fold in the herbs. When serving, sprinkle some fresh parsley and chives over the top.

Broccoli with Almond Butter:

1. Clean the broccoli and cut into small florets. Cut off the stalk and stems. Cook in plenty of salted water with a good pinch of baking soda until the desired consistency is achieved. Sieve and keep warm.
2. Toast the almond flakes in a smaller non-stick pan until they are golden brown. Be careful, the flaked almonds turn black very quickly. The smell tells you when you are done.
3. Then add a generous piece of butter (approx. 100 g). Let it froth and then pour over the broccoli.