Rhenish Sauerbraten with Beet Cabbage

Summary

Prep Time	30 mins
Cook Time	2 hrs 15 mins
Total Time	3 hrs 2 mins
Course	Main Course
Cuisine	European
Servings (Default: 8)

Ingredients

Instructions

2-3 days before preparation, place the meat in a bowl and cover it completely with the vinegar / water mixture. Quarter the vegetable onions and add to the marinade with the juniper berries, bay leaves and cloves. After about 1.5 days, turn the meat, taking care not to pierce the meat.
Preheat the oven to 190 ° C.
Cut the onions into rings and fry them in clarified butter over medium heat until golden. Remove the meat from the marinade, pat dry and season with salt and pepper. Sear the meat briefly on all sides in clarified butter. Now spread the fried onions with the fat around the meat, not on the meat. Sieve the marinade and pour it over the meat in the roaster, as much as you want as a sauce. Rather too much than too little. A lot of sauce is always eaten with the meat. Put the lid on the roaster and place in the oven. After 1 hour take out the roasting pan, turn the meat, add the vegetable stock and cover only the meat with aluminum foil. This way the brew can be reduced and the meat stays juicy. Put the roaster back in the oven without the lid and cook for another hour.
Take out the meat and wrap it in aluminum foil and put it back in the switched-off oven.
Pour the liquid out of the roaster, put it back in the roaster and bring to the boil. Add 2 tablespoons of turnip tops and bind with a sauce thickener. If necessary, season with another tablespoon of turnip tops.
Take the meat out of the oven and cut into slices. Serve the sauce separately.

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