Swabian Sauerbraten

Ingredients for 4 servings:

• 500 ml red wine, dry
• 300 ml vinegar
• 500 ml water
• 5 juniper berries
• 4 bay leaves
• 4 carnations
• 1 tsp peppercorns
• ½ tsp mustard seeds
• 1 tsp salt
• 1 tsp sugar
• 1 bunch of soup vegetables
• 2 onions
• 1.2 kg beef for braising
• 2 tsp Clarified butter, or fat
• 4 tbsp tomato paste
• 5 mushrooms
• possibly butter
• possibly flour

Instructions

Working time approx. 40 minutes; Rest time approx. 2 days 12 hours; Total time approx. 2 days 12 hours 40 minutes

in a pressure cooker

Pour the vinegar into a saucepan with about 3/4 liter of water. Clean the vegetables and chop roughly. Halve the onions and stud the bay leaves with the cloves. Add everything to the vinegar water along with the other spices, salt, and sugar. Boil the broth vigorously for 5 minutes, then let it cool. Wash and dry the meat, then place it in the broth; it must be completely covered with liquid. Cover and let it marinate in the refrigerator for 3 days, turning it once a day. Melt the lard in a pressure cooker and sear the roast briefly. Add the root vegetables and tomato paste, dust with flour, and deglaze with the broth and red wine. Braise on the second ring of the pressure cooker for 20 minutes. Then release the steam, remove the meat and keep warm, and remove the soup vegetables with a slotted spoon. Add the sliced ​​mushrooms to the sauce and let it simmer for a few more minutes. Puree the soup vegetables and return them to the sauce. If you want the sauce to be thicker, thicken it with a little butter or roux and simmer for a few more minutes to remove the floury taste. Add the cream, bring back to a boil, and season to taste. Cut the meat into nice slices and let it simmer briefly in the sauce. Serve with homemade spaetzle!