Aachener – Oecher Sauerbraten

Pasta dishes are always a good idea!

Marinade meat a week before preparation.

The marinade:

Place the meat in an earthenware cooking pot. Bring the marinade of bay leaves, red wine, vinegar, salt, cloves, pepper and quartered onions to a boil and pour hot over the meat on the spot.

The meat should be completely covered with the marinade. Later place covered with household foil to cool. Turn to the other side every 2 days.

Then remove the meat from the marinade and sear it briefly and hotly all around in a little lard in a heavy roasting pan. Then pour on the marinade. (If necessary, extend the marinade with water). Steam at a lower temperature with a small gap in the lid.

In between, turn the meat repeatedly to the other side and add marinade. It should not become dry during braising, but in no case should it swim in the marinade and simmer on a low flame. Remove the meat from the marinade when it is really dark and tender and leave it to cool. It will then be easier to cut.

Bring the rest of the marinade to a boil in the roaster with crushed printen, letting the set melt, pass everything together through a sieve and finish with the apple sauerkraut and raisins and season. The sauce should have a dark brown to almost black color.

Cut the meat into finger thick

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