Franconian Sauerbraten

Ingredients for 4 servings:

• 1 kg beef for roasting
• salt and pepper
• 1 cup of cream
• 1 point sauce cake
• n. B. water
• ½ tbsp salt
• 1 tbsp sugar
• ¼ tsp cinnamon
• 3 small onions
• 1 bay leaf
• 2 carnations
• 5 juniper berries
• 5 allspice berries
• 3 peppercorns
• 1 tsp mustard seeds
• 100 g vinegar essence (= 1 graduation mark on the bottle)
• Fat for frying

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 days 3 hours

Place the meat in a pot and add enough water to cover the meat. Add all the marinade ingredients, stir, cover, and let stand in a cool place for about 1-2 days. Remove the meat from the marinade and dry thoroughly. Heat the fat (and the marinade at the same time) and sear the meat well on all sides, seasoning with salt and pepper. Pour in a little marinade and spices and simmer over moderate heat. Do not close the lid completely, as it is easy to boil over. Turn the meat occasionally and add more marinade if necessary. After 1.5 hours, pour 1 cup of cream over the meat. After another hour, crumble 1 packet of gravy cake and add it. Make sure there is enough liquid in the pot, as it will burn easily. After another half hour, the roast is ready. Remove the meat, let it rest, and strain the sauce through a sieve or a sieve, then season to taste. If it is too sour, add a little more cream.