Marinate the meat for about one week. For this purpose, roughly chop the vegetables. Mix everything with the spices, wine and wine vinegar. Marinate in a closed container in the refrigerator. After the time, remove the meat from the marinade, dry it and pour the marinade through a sieve.
Brown the meat in a greased roasting pan. Add diced onions and let them turn yellow. Add honey and fill up with strained marinade and roast stock. Cook for a good 2 hours, turning every half hour, over medium heat with a lid. Set the meat aside, covered, and crumble the honey bread into the sauce. Continue to simmer until the bread has dissolved. Blend the sauce with a hand blender, add the raisins and season to taste. Serve with potato dumplings and red cabbage! And if it has to go faster: just use our Adler Badischer Sauerbraten.