How to make it

  • 1. Place meat in a high dish, fill with vinegar (or mixture)
  • until covered. Add bay leafs and pepper grains and place dish in the
  • refrigerator. Leave there for 2-3 days, turn meat around at least once.
  • 2. Get meat out of marinade and dry. Spice meat with pepper all around.
  • 3. Cut onions, carrots and potatoes in little cubes.
  • Heat oil, place meat in it and roast until brown from all sides.
  • Add onions until brown, too.
  • 4. Salt the meat, add potatoes and carrots, then the bouillon, and, optionally,
  • some more red whine (esp. if you used only vinegar before).
  • Add also a little of the marinade (without leafs and pepper).
  • 5. Simmer for at least 1 1/2 hours on low heat in a closed pot, turn once.
  • 6. Get meat out of the pot and keep warm.
  • Puree the sauce, let reduce a little. Add creme fraiche or sour creme,
  • add salt and pepper to your taste.
  • 7. Cut meat into slices, serve.
  • Traditional side dishes are potatoes or Kloesse (dumplings),
  • and some vegetable like Rotkraut (that is hot red crabbage).

Reviews & Comments 1

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    " It was excellent "
    mark555 ate it and said...
    Another fine recipe, but you are going to make me convert this one.
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