Sauerbraten: pickled German pot roast

Method

1. 1

   Make the marinade

   Bring the vinegar, wine and water to the boil with the onion, carrot, celery and spices, then simmer for 5 minutes and leave to cool.

   5 min
2. 2

   Marinate

   Pour the cold marinade over the beef shoulder in a lidded container, then refrigerate for 2 to 7 days, turning it daily.

   4320 min
3. 3

   Brown the meat

   Drain and pat the meat dry, then brown it on all sides in hot lard.

   15 min
4. 4

   Braise

   Pour half of the strained marinade over the meat, add the raisins and rye bread, then cover and braise over a low heat for about 2 hours until tender.

   120 min
5. 5

   Make the gravy

   Remove the meat, strain the liquid, sweeten it with sugar, then stir in the flour mixed with water to thicken.

   10 min
6. 6

   Serve

   Cut the rested meat into thin slices and serve drenched in the gravy with potato dumplings or mash.