The pickling stock consists of 1 liter of water, a bay leaf spice, five crushed allspice seeds, onion or leek, parsley root, a little celery, 2 tbsp. sugar and 1/2 tbsp. vinegar essence. Boil everything and pour hot over 1 kg of beef form. The stock must be hearty, but use only a little when roasting! Season the 1 day well-dried meat with salt and season with pepper, fry heartily in fat heated with 50 g bacon cubes. Brown one onion and two carrots briefly, then add the pickling stock and cook for about 1 1/2 hours. Remove the cooked roast, add a little water to the braising liquid and thicken with gravy. Cut the meat into slices and cover with the sauce.
Serve with green dumplings (made of 2/3 raw and 1/3 cooked potato mass, squeezed on a plate, mixed with a little hot milk, in the middle of the dumplings salt and bread crumbs) and red cabbage.
Our tip: use a delicious spicy bacon for a delicious touch!
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