Prepare a pickle from wine, vinegar and the listed flavor ingredients and onion rings. Leave the meat in it for 2 to 3 days, turn a few times to the other side.
Remove the meat and dry it. Pour the marinade through a sieve.
Brown meat in hot fat on setting 3 (automatic plate 10 to 11). Pour on marinade and water and cook meat from boiling for 75 to 90 minutes on setting 1 (automatic plate 5 to 6).
Stir whipped cream with flour, thicken sauce with it and season.
Garnish: Potato dumplings, Brussels sprouts
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Our tip: Use sweet red wine for a sweet note and rather dry wine for flavor-intensive, spicy dishes.
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