Swabian Beiried – with Sauerkraut

Before the meat, prepare the kitchen herb: Finely slice the peeled apple, fry the onions and pancetta in lard in small cubes, loosely layer the cabbage with the apples and spices in the saucepan, pour in the wine and meat stock and simmer gently for an hour. Season with sugar and a little wine, cut out juniper and bay leaf.

Slightly cut the sides of the 2 cm thick slices of roast, pound, brush with oil, season with salt and grind with white pepper. (Scholars argue about dusting with flour.) Fry in a frying pan in hot butter – or classically on the broiler – until tender pink (about 4 minutes per side).

Serve on sauerkraut with golden onion and put on the table with sparrows. – With this national dish all hearty red Württemberger (Lemberger, Trollinger, Schwarzriesling) form an ideal coalition of good taste.

For a good, a ditto good Beiried, a Swabian gourmet can sometimes be tempted to generosity or, alternatively, worse frivolity. After all, this national dish is a measure of the rank of a country inn – and of trust in the host. You have to be able to put such trust in the butcher when preparing it at home. Because Beiried must be properly hung and cut from the lung roast (just out of the high or covered rib).

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