Sauerbraten

For the sauerbraten, mix buttermilk with onion slices, yellow beet slices, cloves, bay leaves, juniper berries and peppercorns. Let the beef marinade for 2 days.

Then drain the meat and cover the surface with bacon slices. Place the meat in a watered Roman pot. Spread butter flakes evenly on top and add the marinade poured through a sieve.

Let everything steam together in the closed romaine pot for 2 hours. Pour the sauce into a pot. Add red wine, salt and freshly ground pepper to taste and bring to a boil.

Add crushed rusk or gingerbread and thicken the sauce with it. Serve the sauerbraten.

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