Sauerbraten, Rhenish Style

1. Rinse the meat under cold water and pat dry.

Now it is marinated.

1. I put the spices in a paper tea filter and close it with a freezer clip. (This is a very practical way to remove the spices after marinating.) Put the red wine, the vinegar and the water in a saucepan, the tea filter with the spices, cut the onion in half and cut into slices and add everything to the pot. Bring the whole thing to a boil briefly. Place the meat in an earthenware pot or in a porcelain bowl and pour the broth with the onion and spices over the meat. Let stand in the refrigerator for at least 3 days. Turn it every now and then.

Now is fried

1. Remove the meat from the marinade and drain well. Heat the clarified butter in a sufficiently large roasting pan, place the meat in the roasting pan and fry on all sides over medium heat (level 7 of) for 20 minutes. Then add the onions from the marinade and fry for another 10 minutes. Now simmer the meat gently for another 80 minutes on a low heat with the lid closed. In between pouring the marinade over and over again. Now remove the meat, let it cool down and cut it open (works best when it is cold). Now keep the meat warm.
2. Now put the Printen in the brew. The sauce is so wonderful. If the sauce becomes too thick for your own taste, add hot meat broth. Just pass the sauce through a sieve so that all the floating particles are pulled out or, in the finest form, are passed through the sieve. You get a nice, smooth sauce.
3. Finally, add 2 handfuls of raisins to the sauce. Now put the meat back into the sauce so that it can draw temperature again. Now you can serve the roast with the separately prepared dumplings.