Oecher Suurbroedem, Aachener Sauerbraten (Sour Roast)

(*) The “Oecher Suurbroedem” was prepared in the past with pleasure from the horse leg.

(**) best false fillet from beef shoulder The washed and chopped vegetables are put into the pot with all ingredients and boiled briefly. In a baking dish (porcelain or possibly earthenware) the meat is poured with the still warm marinade. Together with the vegetables, the meat must lie in the marinade for about 3 days and be turned daily! Cover the baking dish and put it in a cool place.

Now it goes to the roast: First, remove the meat from the marinade and dry lightly (kitchen towel or paper), then rub well with salt and ground pepper. In a large saucepan, bring lard to a boil and brown the meat on both sides. With sufficient (1/2 liter for a roast of 1.5 kg) marinade including vegetables the roast is deglazed. Cook on the stove with the lid tightly closed for about 1 1/2-2 hours (in the Kelomat for about half an hour).

And now for the sauce: remove the meat from the pot and pass the stock through a sieve. Add the raisins and chopped Printen and bring everything to the boil and whisk to a smooth sauce. Season the sauce discreetly with apple sauerkraut and cut the roast into fine slices. Serve with boiled potatoes and apple puree.

Our tip: As an alternative to fresh herbs

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