Award-winning Sauerbraten

Ingredients for 4 servings:

• 1 kg roast beef
• 500 ml vinegar (red wine vinegar)
• 500 ml water
• 2 tsp salt
• 1 tsp sugar
• 1 bay leaf
• 10 peppercorns
• 5 grains of allspice
• 2 onions
• 3 tbsp beetroot
• Flour
• oil

Instructions

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

My mom won a competition with this 30 years ago!

Wash the meat, pat dry, and place in a covered bowl. Bring the vinegar, water, salt, and sugar to a boil. Peel the onions, slice them into rings, and spread them over the meat. Pour the stock over the meat and add the spices (bay leaf, pepper, allspice). Cover tightly and let it marinate in the refrigerator for 5-7 days. Dry the meat thoroughly before cooking and fry it in hot oil. Strain the stock and gradually pour it over the meat. Simmer for 2-2.5 hours over medium heat. Add the beetroot greens half an hour before the end of cooking. Remove the meat and keep warm. Thicken the sauce with flour until thickened to the desired consistency. Boiled dumplings and red cabbage are best served as a side dish.