Red cabbage dish with sour meat

Marinate the beef in a mixture of the vinegar, 600 milliliters of water, the bay leaves in which the cloves are put, salt and pepper, covered for 12 hours (or a day before preparation) in the refrigerator.

Remove the meat from the marinade, store the marine water and dab the meat dry.

Heat 75 grams of butter in a frying pan and fry the meat around brown. Heat the marinade and pour into the pan.

Heat the rest of the butter in a frying pan, fry the onions and add them to the meat.

Stew over 2 hours until the meat is tender.

Meanwhile, fry the apple juice with the cinnamon stick.

Slice the then slightly smaller and bring it to the boil with the soaking water, the red cabbage and the salt. Cook gently for 25 minutes, stirring occasionally.

Remove the cinnamon stick and stir the vinegar through the soaking water. Tie the cooking liquid with diluted potato flour or all-in-one.

Finish the beef. Remove all laurel leaves and cloves.

Stir the gingerbread through the cooking liquid, bind to a smooth sauce and stir in the syrup.

Preheat the oven to 200 ° C. Everything is already prepared. Spoon the red cabbage in the baking dish.

Divide the rösti in a layer over the cabbage. Put the dish together with the sour meat for 20-25 minutes in the oven until everything is well warm.