Clean and chop the greens. Remove the skin from the onions and chop them. Put both with vinegar, spices, water and wine in a suitable bowl and put the meat in it. Leave to marinate for 4-5 days, turning the meat several times.
Remove the meat from the marinade and dry it. Rub with salt and pepper and brown well on all sides in a roasting pan in heated oil. Fish the greens and onions out of the marinade with a ladle and sauté them as well. Extinguish with some of the marinade, crumble the bread and add and braise for about 2 hours with the lid closed.
In between, add a little liquid repeatedly.
If you like a little bit of sweet taste – very fine, by the way – you can either add a little bit of honey or sugar to the sauce or use a gingerbread to bind it.
Finally, season again with salt and pepper.
In addition, of course, ” Schneebaelljer ” and endive salad or red cabbage.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!