PREPARATION: Clean the meat from the butcher and let it clean. Wash the meat and pat dry. Wash the soup vegetables consisting of carrots, celery, parsley roots and leek. Peel the root vegetables and cut them into pieces, cut the leek into leaves. Peel the garlic and the onions and make available.
PREPARATION: Boil all the vegetables, herbs, aromatics and garlic in a large pot with red wine, water and red wine vinegar.
Season the sauerbratenmarinade with sugar and leave to cool. Place the prepared meat in the pot and marinate for 4-7 days in the refrigerator. Turn the meat several times a day in the marinade.
Remove the meat from the marinade and pat dry. Preheat the oven to 180°C at top and bottom heat. Brown the meat in a large roaster with the clarified butter, then add the marinade with the vegetables and bring to the boil. Alternatively you can roast the vegetables brown as described in the article above. The browning of the vegetables will make the sauce more powerful later.
Cook the sauerbraten in the oven for 1.5-2 hours until soft. Check the cooking degree of the meat by piercing it with a meat fork. Remove the meat from the gravy and reduce the sauce to the desired thickness on the stove. Pass the sauce through a fine sieve.
Either serve the roast directly or let it cool down as described in the article and then cut it open and warm it up in the sauce. Good success!