Saxon sauerbraten

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean, wash and possibly peel the soup greens. Cut into small cubes. Peel and chop garlic. Bring 1/2 litre water, vinegar, vegetables, salt, pepper, juniper berries, cloves, bay leaves, sugar and garlic to the boil. Wash the meat. Cut the bacon into fine strips and lard the roast.

2. 2

   Pour the hot marinade over it. Cover and leave to marinate overnight. Drain and collect the marinade. Dab the meat dry. Heat clarified butter in a roasting pan. Brown the meat all around. Roast the root vegetables and spices from the marinade briefly as well. Dust with flour. Stir in tomato paste. Deglaze with vegetable stock and marinade. Cover and braise for about 40 minutes. Crumble the gingerbread and stir into the sauce.

3. 3

   Roast the root vegetables and spices from the marinade briefly as well. Dust with flour. Stir in tomato paste. Deglaze with vegetable stock and marinade. Cover and braise for about 40 minutes. Crumble the gingerbread and stir into the sauce. Take out the meat. Pour sauce through a sieve. Season again with salt, pepper and sugar. Serve the roast cut open with the sauce. Red cabbage and ribbon noodles tossed in butter taste good with it. Garnish with parsley

4. 4

   Take out the meat. Pour sauce through a sieve. Season again with salt, pepper and sugar. Serve the roast cut open with the sauce. Red cabbage and ribbon noodles tossed in butter taste good with it. Garnish with parsley

Nutrition Facts

KCAL
790 kcal

CARBS
37 g

FATS
45 g

PROTEINS
54 g