Thuringian Sauerbraten

Ingredients for 4 servings:

• 1 kg beef, well marbled
• 150 g bacon, fatty, cut into strips
• Spice mix of:
• Black pepper, crushed
• Carnation(s), crushed
• Juniper berries, crushed
• Garlic, crushed
• Salt
• Pepper cake
• 2 tbsp fat, for frying
• 50 g butter
• 2 tbsp flour
• 1 cup(s) cream, sour
• 2 bay leaves
• 8 carnations
• 1 onion(s), large
• 1 ½ liters of vinegar (beer vinegar)

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

Slice the onions into rings. Heat the beer vinegar with the bay leaf and cloves until boiling, then let cool. Add the seasoning. Place the onion rings in a large pot, place the washed, dried piece of meat on top, and pour the seasoned beer vinegar over it until completely covered. Refrigerate for one day. Then remove the meat and dry. Roll thin strips of bacon in the seasoning. Pierce the meat several times with a sharp knife and insert the bacon strips (or use a larding needle). In a pan, brown the well-drained, finely chopped onions in the cooking fat. Add the meat, sear on all sides, season with salt, add a cup each of strained beer vinegar and boiling water, and cook with the lid on for about 2 hours. Turn occasionally and baste with the meat juices. Make a roux from butter and flour, deglaze with a cup of beer vinegar and a cup of water, pour over the roast, and simmer until simmering, basting continuously. Finally, season the sauce to taste, thicken with gingerbread to taste, and finish with a cup of cream. Serve with dumplings and apple-flavored red cabbage.