Ostfriesischer Snirtjebraten
Time
Total preparation time: 2 hours 20 minutes
ingredients
For 4 people:
- almost 1 kg of lean pork (roast piece, fillet)
- 3 onions
- black pepper, salt, allspice, bay leaves
- 1/2 L red wine
- clarified butter
- Flour (or cornstarch)
- cream
preparation
- The day before meat cut into pieces (not in slices, but as too big goulash, about 125 to 150 g heavy), peel onions and cut into strips.
- In a sufficiently large plastic bag, layer onions and meat, add spices to taste, pour red wine.
- Press the air out of the bag, clip it and put it in the fridge. Occasionally turn so that the marinade arrives everywhere.
- The next day, remove the meat from the marinade, dab, fry in butter, add marinade and cook for about 2 hours on a gentle heat.
- If necessary, add water. Bind the sauce with flour, add cream at will, season again.
Serve with boiled potatoes, red cabbage, pickled pumpkin, bean salad.
