East Frisian Snirtjebraten

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Peel and chop the vegetable onions. Wash the meat, dab dry and cut into 8 pieces. Mix wine, 1 teaspoon salt, 1 teaspoon pepper and bay leaves. Place the meat pieces next to each other in a high casserole dish. Spread the wine and onion mixture evenly over the meat. Cover and leave to stand overnight

2. 2

   Remove the meat from the marinade, remove all onions. Pour the marinade through a sieve and collect the liquid. Heat the oil in a roasting pan and fry the meat thoroughly all around. Deglaze with stock and marinade. Bring to the boil, cover and braise over a low to medium heat for about 2 1/4 hours

3. 3

   In the meantime, peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Wash parsley, shake dry, put some leaves aside for garnishing. Finely chop the rest of the parsley. Stir starch and 4-5 tablespoons of water until smooth. Lift out the meat and keep warm. Add cream to the frying stock, bring to the boil, stir in the mixed starch, bring to the boil and simmer for about 2 minutes. Season to taste again with salt and pepper. Put the meat back into the sauce

4. 4

   Drain the potatoes, sprinkle with parsley and toss briefly. Arrange meat with sauce and parsley potatoes on plates. Sprinkle meat with pepper. Garnish with parsley. Serve with pickled beetroot and gherkins

5. 5

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
630 kcal

CARBS
30 g

FATS
20 g

PROTEINS
59 g