Saffron Sauerbraten

Mix white wine, juice of one lemon and saffron in a not too wide chrome steel or possibly glass bowl. Pour in the meat and vegetables. The meat should be completely covered with the liquid. Otherwise, add more wine. Cover and let stand in a cool place for 4#5 days. Turn the meat to the other side once each day.

Remove meat, rub dry with kitchen roll, season. Fry heartily all around in the hot clarified butter. Add the onion, celery and carrots. Extinguish with the marinade. Cover and simmer at low temperature for 2 to 2 1/2 hours. The last 30 min. the Pfälzerrüebli also cook.

Remove meat and vegetables, keep warm.

Mix cornstarch with water, add while stirring, let bubble up. Add crème fraîche, heat briefly, season.

Cut the meat, serve with vegetables and sauce.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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