Sauerbraten

Ingredients for 4 servings:

• 1.2 kg roast pork (crust roast, shoulder roast)
• 250 ml balsamic vinegar (or other vinegar)
• 300 ml meat broth
• 1 tsp peppercorns
• 2 carnations
• 2 bay leaves
• 1 slice(s) bread(s) (fine bread), crust removed and crumbled
• 2 tbsp applesauce (alternatively not too sweet jam)
• Salt
• pepper

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

with pork

Make a stock from vinegar, lukewarm broth, and spices and let the meat marinate for at least 2 days. Sear the meat in a roasting pan, crust-side up, then brown on all sides over medium heat. Remove the meat from the pan, pour in the marinade, and loosen any juices. Add enough marinade to cover about 3/4 of the meat. Bring the marinade to a boil, add the meat and breadcrumbs, and reduce the heat until it is just simmering. Cooking time: 90 minutes. Preheat the oven/grill. Briefly brown the meat, crust-side up, under the grill. Strain the stock and stir in the applesauce. Season to taste and, if desired, thicken with a little flour and butter.