Pig Pepper

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Heat the oil in a casserole dish. Brown the meat all around. Peel carrots, cut into slices and fry with them. Add bay leaves and deglaze everything with the vinegar. Add 1/2 litre of water and braise for 1 1/2 hours.

2. 2

   Remove the meat and cut into cubes. Pour stock through a sieve. Heat the fat in the pot, sauté the flour in it and deglaze with wine and stock. Let it boil for 2 minutes while stirring. Season with salt, pepper and a pinch of sugar.

3. 3

   Add meat to the sauce and arrange on a plate. Sauerkraut and boiled potato dumplings are delicious with it.