Sauerbraten Rhenish Style

Pickling:

1. remove excess fat from the meat. Test if it really fits into the pot. 2.

2. cut the vegetables into small pieces, cut the onions into thick rings, 3. bring the wine with the vinegar and spices to a boil. Meanwhile, a layer of onion rings in the insertion pot form, so that the meat will not rest on the bottom. Season the meat with salt, season with pepper and place on top of the onions. Add the greens and place the remaining onions on top. Then pour the pickle over the meat. If the mixture is not enough, add vinegar. 4.

4. cover the crockpot and store in a cool but not chilled place for 8-10 days.

Roast:

1. cut off the greens, chop the onions into coarse pieces, cut the tomatoes into quarters.

Heat the oil in a frying pan. Sear the meat on all sides until well browned. Then remove the meat from the frying pan and set aside.

Sauté the greens, tomatoes and onions in the frying pan. Extinguish with a part of the clear soup. Lower the heat a little bit so that the soup is still boiling. Then open the lid. Reduce until the vegetables start to roast a second time. Let it simmer a little bit. After a little while, add soup and reduce one more time, the addition of the soup should take 1 1/2 to 2 hours. At the end you should have a brown mushy

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