Badischer Sauerbraten

Marinate the meat for about a week. To make the marinade, roughly chop the vegetables and combine with the spices, wine and wine vinegar. Coat the meat with the marinade and place in the refrigerator in a sealed container. To prepare the dish, remove the meat from the marinade, dry, and pass the marinade through a sieve.

Brown the meat in a greased roasting pan. Add the diced onions and fry until they become yellow. Add the honey and top up with the strained marinade and meat stock. Cover and cook at a medium heat for a good 2 hours, turning every half hour. Remove the meat and set it aside, still covered, then cumble the honey bread into the sauce. Simmer the sauce until the bread has dissolved. Blend with a hand blender, add the raisins, and season to taste. Serve the meat with potato dumplings and red cabbage. For a quicker meal, simply select our Adler Badischer Sauerbraten.

For the marinade:

1 piece celeriac

1 carrot

2 onions

2 cloves garlic

2 cloves

2 bay leaves

10 peppercorns

5 juniper berries



Red wine

Red wine vinegar

For the meat:

1 kg Qualivo beef shank or chuck

2 tbsp fat

2 onions

2 tbsp honey

200 ml meat stock

100 g honey bread

4 tbsp raisins