Sauerbraten with Carrot-Celery Vegetables

Cut the carrots, celery and onions into fine, even pieces. Boil with the red wine, red wine vinegar, spices and water for five to six minutes, cool and pour over the meat. Place the meat and the marinade either in a freezer bag or in a suitable bowl. The meat must be covered and should remain in the marinade for at least four days, turning it daily to the other side.

Remove the meat from the marinade, drain and brown on all sides in clarified butter. Pour the marinade over it and add a little crumbled pumpernickel. Pour some red wine and cook in the oven at 180 °C with the lid closed for at least 120 minutes.

After cooking, strain the sauce through a sieve and keep the meat warm. Pour the sauce into a saucepan and season with a little bit of fruit jelly, season with salt, season with pepper and bind lightly with a little bit of flour butter. Add the meat to the sauce and simmer for another ten minutes. Serve with carrots and celery.

Garnish:

For the carrot-celery vegetables, remove the peel from the carrots and celery, either chop them into small cubes or possibly cut them diagonally, each to taste. In a large shallow saucepan, gently sauté with clarified butter – without the vegetables taking color, pour a small amount of vegetable stock and al

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