Sauerbraten From Turkey Top Leg – Saxony

First, for the marinade: boil vinegar and water, add cloves, bay leaf spice, crushed sugar, peppercorns, thyme and salt. Clean, rinse and coarsely dice the celery, onions, carrot, leek. Boil the vegetables and spices well in the liquid so that the aromatic substances can develop fully, and cool the marinade.

Now place the meat in the marinade for two to three days, making sure it is covered by liquid. Cover the container and refrigerate.

On the day of preparation, remove the meat from the marinade and pat dry with a clean dishcloth. Strain the marinade.

In an appropriately sized pan, heat the vegetable fat vigorously and sear the roast on each side until it is crispy brown all over.

Then add the vegetables from the marinade, add a little marinade to the frying fat by the spoonful at the beginning, cook two or three times, add the paradeis pulp and roast it, sprinkle the flour over it and stir constantly until it has a medium brown color.

On top about half of the marinade to the roast form and stew with the lid closed for about 90 min.

Cut the roast into not too narrow slices. Dumplings are recommended as a side dish.

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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