Baden Sauerbraten

Ingredients for 4 servings:

• 1 kg beef (boiled beef)
• ½ liter of wine, Baden Pinot Noir
• ¼ liter vinegar (red wine vinegar)
• 1 onion(s)
• 2 carrots
• 1 tbsp black pepper, whole
• 1 bay leaf
• 1 tsp salt
• 50 g flour
• oil
• 200 g sour cream
• Pepper, from the mill

Instructions

Working time approx. 25 minutes; Rest period approx. 3 days; Total time approx. 3 days 25 minutes

Wash the meat and place it in a bowl. Mix the red wine and vinegar and pour over it. The meat should be completely covered. Peel and halve the onion and carrots. Add them to the meat along with the peppercorns, bay leaf, and salt. Cover the bowl and refrigerate. Let it marinate for at least 3 days, turning once a day. Remove the meat from the marinade and dry thoroughly. Heat the oil in a pot and sear the meat on all sides. Add the onion, carrots, and flour, deglaze with 2 cups of marinade, and simmer covered for about 1 1/2 hours. Add a little more marinade if necessary. Remove the meat from the pot and keep warm. Discard the onion and carrots. Mix the meat juices with the sour cream, bring to a boil briefly, and season with salt and pepper. Let the roast rest for 10 minutes before carving. Here in Baden, people eat it with breidi Nudle (ribbon noodles) and lettuce.