Put all the marinade ingredients (vegetables cleaned and chopped) in a saucepan, bring to the boil and then leave to cool. Place the meat in a suitable bowl or pot and pour the marinade over it. The meat must be completely covered. Cover the container and leave in the refrigerator for at least 3 days. During this time, turn the meat several times.
After 2 to 3 days, remove the meat from the liquid and pat dry.
Pour the marinade through a sieve. Set vegetables and spices aside.
2 finely diced onions, raisins and currants also stew. About 15 minutes.
Add the marinade (little by little) until the drippings come off the bottom. Cover the roaster and braise everything on low heat for 2 hours.
Remove the meat, keep warm and strain the sauce through a sieve. Then return to the roaster.
Add the raisins, currants and sauerbraten Printen until you have a creamy sauce. Season with salt, pepper and apple slaw and season. Boil down again briefly. Finish with cream.
Slice the roast and arrange on a platter.
Tipps & Hinweise
In the Rhineland one eats in addition Reibekuchen (Rivekoch) or potato dumplings and apple puree.
Recipe Sauerbraten from the Rhineland https://deutsche-delikatessen.de/en/rhenish-sauerbraten/ Deutsche-Delikatessen.de