Sauerbraten Henriette Davidis

In her famous cookbook, Henriette recommends “a good fat Tafelspitz” or possibly “the little bit of dark-looking tongue” for Sauerbraten. That was a good 100 years ago now….

Rinse meat and dry with household paper.

Place in a stoneware pot or possibly a baking dish.

For the marinade, add red wine, vinegar and water to a saucepan. Add steeled cloves cut into rings, bay spice, onion and peppercorns. Bring to a boil and cool.

Pour over the meat and let stand with the lid closed. Turn once in between to the other side.

Remove meat from marinade, pat well and rub heartily with salt and pepper.

Reserve a quarter l of marinade.

Cut bacon into cubes and fry in a casserole for 5 minutes until translucent, brown meat in it for 15 minutes all around.

Dice onions (2).

Clean, rinse and coarsely dice greens.

Add everything to the pot and roast for another 10 min.

Pour beef broth and some of the strained marinade.

Cover and simmer for about 90 min, maybe adding a little more marinade.

Remove meat from cooking pot and place on a deep platter to keep warm.

For the sauce, strain the stewing stock into a saucepan and bring to a boil.

Mix whipping cream and flour in a cup, thicken sauce with it and make it while stirring for 5 min. Season to taste with salt and freshly ground pepper.

Pour a little sauce over the roast, add the rest of the meat.