Grandma Gretel’s Sauerbraten – Saarland

Take a leg cut or false fillet, place it in a sufficiently large bowl with a lid and prepare a dressing of the above ingredients.

Leave the roast in the marinade for a week, take it out and dry it well. Then fry it heartily and add a piece of bacon or dry meat, the leek and the meat.

or dried meat, leek, carrot and apple. Everything should sizzle quietly. Stew until done with a little liquid.

Then take out the roast and add the rest of the marinade, bring to a boil and pour the sauce through a sieve. If necessary, thicken with flour, add soaked raisins or prunes to the sauce, cut the roast into pieces and leave to infuse for a while.

Serve with snowballs or homemade noodles.

Our tip: Use bacon with a fine, smoky note!

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