Zoervleisch (sour meat) from Limburg

Stir in a bowl of vinegar and 250 ml of water. Add the bay leaves and cloves. Place the pieces of meat in this marinade. Let the meat marinate in a cool place for about 12 hours and occasionally scoop it.

Remove the meat from the marinade and let it drain well. Strain the marinade.

Heat half of the butter in a frying pan and fry the onion rings for about 10 minutes. Add the brown sugar halfway through the baking time and stir well through the onion rings.

Remove the onion mixture from the pan. Heat the rest of the butter in the frying pan and quickly fry the pieces of meat on all sides. Sprinkle salt and pepper.

Pour as much marinade with the meat as it is for three quarters. If necessary, add some extra water. Cook the meat on a low heat source in about 2 - 2.5 hours.

Add the fried onions and the bay leaves after 1 hour. Stir in the crumbled slices of gingerbread when the meat is tender.

Give this dish red cabbage and / or mashed potatoes.