Westphalian Sauerbraten according to Grandma Johanna

Ingredients for 4 servings:

• 2 kg beef
• 2 bags of spice mix (sauerbraten spice), e.g., from Wagner, 100 g each
• 1 bottle of vinegar, wine-flavored
• e.g. water, hot
• 2 tsp salt
• Pepper from the mill
• 2 medium-sized onions, thinly sliced
• 4 tbsp beetroot
• 4 bread(s) – crusts, stale
• 1 slice(s) pumpernickel
• 2 tsp sugar
• Oil for frying
• 6 onions
• n. B. Sauce thickener, dark

Instructions

Working time approx. 1 hour; Rest period approx. 7 days; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 7 days 3 hours 30 minutes

a great old recipe from my grandmother

Place the beef in a bowl (with a lid) or in a pot. Pour previously heated wine vinegar over the meat and then pour boiled, still-hot water over the remaining meat until the meat is covered. Sprinkle the two sachets of Sauerbraten seasoning over the meat and add the thinly sliced ​​onions. Add salt, sugar, and pepper. Stir everything together lightly. Refrigerate the mixture for at least 6-7 days. Turn the meat over once a day. After about 7 days, remove the meat from the marinade and rinse thoroughly. Pat the meat dry with kitchen paper and sear it well on all sides in hot oil (important for a good sauce!). Pour on some of the previously strained marinade (discard any leftover spices). Thinly slice 6 onions and add to the meat. Add the bread crusts and the crumbled slice of pumpernickel. Add salt, pepper, and sugar. After about 20 minutes, add the beetroot. Then simmer the sauce for about 2-2.5 hours. Occasionally add a little marinade or, if you prefer a less sour sauce, boiled hot water. Just before serving, thicken the sauce a little with a dark sauce thickener. If you like, you can also strain the sauce again before thickening.