Self-pickled Beef Sauerbraten with Parsley Potatoes and Red Cabbage

Wash the beef and place in a large bowl. Pour the water and vinegar over the meat, peel the onions and carrots and cut into rings and then add the bay leaves, cloves, allspice, juniper berries and mustard seeds to the meat. Season with salt, pepper and sugar. Cover and place in the refrigerator for 7 days. The meat has to be cooked well because that's the only way to make it tender. Turn the meat over after approx. 3-4 days. After the 7 days, fry the meat and pass the brew through a sieve and collect it. Also fry the onions, carrots etc. and put them through a sieve again. Add the collected liquid to the brew. When the meat is nicely seared on both sides, the stock and the beef stock are added to the meat until it is covered and simmer on a low flame for approx. 1-5 hours. Finally, bind the sauce, depending on your taste with tomato paste, sauce thickener and gravy. Try the sauce and, if necessary, add salt, pepper and sugar to taste. Red wine can also be used if desired.

Clean and quarter the red cabbage and cut out the stalk. Cut the red cabbage into fine strips, peel the onions and cut into cubes. Heat the goose lard in a saucepan and fry the onions in it. Add red cabbage and stir-fry as well. Salt and add sugar to the red cabbage, add the cloves, bay leaves and deglaze with water and apple cider vinegar. Peel the apples, remove the stones, etc., cut into wedges and add to the red cabbage. Bring to the boil and cover with a medium heat until crispy or soft, depending on your taste. Season again to taste with salt, pepper, goose lard, sugar and vinegar.

Peel and quarter the potatoes, then boil them in salted water. When the potatoes have the desired consistency, pour off the water and turn the potatoes in butter. Chop the parsley and add it.