Sauerbraten with Baked Fruit

Boil the ingredients for the marinade and cool. Pour the marinade into a freezer bag and put the meat in it, close the bag tightly and put it in a suitable bowl in the refrigerator for 3 days.

A day before preparation, soak the baked fruit in the water in a small saucepan for one night.

Remove the meat from the marinade, pat dry and rub heartily with salt and pepper. Dice the carrot, leek, onion and celery. Heat the clarified butter strongly in a heavy casserole. Sear the meat in it for 15 minutes on all sides, then take it out and put it on a plate. Now add the soup vegetables to the casserole and roast for 10 min while stirring. Finally, mix in the paradeis pulp and lightly caramelize.

Add the meat repeatedly to the cooking pot and pour in enough strained marinade to cover the meat about halfway. Cover and steam gently for about 90 minutes, adding more marinade if necessary. Remove the meat and keep warm.

While the meat is stewing, prepare the baked fruit: To do this, add sugar and lemon zest, bring everything together to a boil and gently simmer for 1/2 hour. Mix the cornstarch with cold water, add to the baked fruit and bring to the boil again. Season to taste with a little lemon juice.

For the sauce, strain the sauerbraten stew stock into a saucepan and bring to a boil. Mix the whipped cream and the flour in a cup.

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