Beef pickled in berlin

1 serving


Carrots, onions, celery root, parsley root, bay leaves, black peppercorns, salt are poured with vinegar and the same amount of water and boiled. The meat is placed in enamelled or faience dishes, poured with chilled marinade, coated with lemon wedges, covered with a napkin wetted in marinade and marinated for 3 days. Then the meat is dry-shredded, fried, put into a pan together with lightly toasted onions, carrots, parsley, poured with marinade and broth to half and stewed under a lid in a roasting cupboard. The meat is cut into slices and lightly watered with sour cream sauce. Red cabbage with apples and mashed potatoes are served separately.