Bremen Tea Roast with Rosehip Sauce

Pasta dishes are always a good idea!

1. parry the meat with a sharp kitchen knife (cut away the skin, tendons and fat).

2. bring red wine to a boil with 1/2 liter of water, black bay leaves, rosehip tea, tea, cloves, cinnamon and the peppercorns and cool.

Peel or clean the carrots, onions, celery and leek and chop coarsely.

4. place a large freezer bag in a large enough bowl, put the meat with the paruerenes and coarsely chopped vegetables. Pour in the marinade and seal the bag. Marinate the meat for one night in the refrigerator.

Pour the meat and the marinade into a sieve. Collect the marinade in the process. Dry the meat and season generously with salt.

Heat the clarified butter in a tall, narrow saucepan. Sear the meat in it all over. Add the vegetables from the marinade with the spices and the parsley and fry briefly. Pour in the marinade. Sauté the meat with the lid closed at low temperature for about 2 hours. 7.

Remove the meat from the pot and keep warm. Pour the sauce through a sieve into another saucepan. Press the vegetables well through. Boil the sauce by about 1/3. Add the rosehip pulp and season the sauce with salt.

Cut the roast tea into slices and serve with the rosehip sauce.

Serve with baked cauliflower and chervil noodles.

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