Summary

Ingredients

• 1 ½ kg beef from the nut or shell, not from the horse!

For the marinade:

• 2 large onions
• 1 teaspoon peppercorns
• 2 carrot (s)
• 4 juniper berries
• 1 teaspoon clove (s)
• 4 bay leaves
• 500 ml vinegar (wine vinegar)
• ml 1,000 water
• Salt and pepper to rub the meat
• 2 tablespoon lard

For the sauce:

• 500 g honey cake
• 100 g sultanas
• 50 g almond sticks, toasted
• salt and pepper
• some sugar or turnip tops
• possibly cornstarch for binding

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Instructions

1. Prepare the marinade 3 days in advance. Bring the water, vinegar and spices as well as the sliced onions and carrots to the boil briefly. Wash the meat and pat dry. Let the marinade cool down and then place the meat in it. Store covered in the refrigerator for 3 days and turn the meat every now and then.
2. Remove the meat from the broth, pat dry well and rub salt and pepper. In the meantime, heat the lard in a large roasting pan and sear the meat on all sides.
3. Drain the marinade through a sieve and collect. Briefly fry the contents of the sieve and then pour 1/3 of the liquid into the roasting pan. Let it simmer for about 2 hours with the lid closed, adding water or stock if necessary. Preheat the oven to 100 ° C and put the finished meat in to rest.
4. In the meantime prepare the sauce: sieve the frying stock, add the rest of the marinade and bring to the boil. Dice the honey cake and stir in until it has dissolved completely and a creamy sauce is formed. Stir in the sultanas and almonds. Season according to taste and, if it is too sour for someone, add a little sugar or turnip tops.
5. Dumplings, spaetzle with breadcrumbs fried in butter and applesauce can be served with sauerbraten.