Sauerbraten

Sauerbraten

3 1/2 to 4 lbs. shoulder of beef

1 quart buttermilk

a few drops of lemon juice

2 cups red wine

2 cups water

1 Tbsp. salt

1 bay leaf

4 or 5 peppercorns

1 Tbsp. vinegar

3 Tbsp. butter

3 tbsp. flour

1/2 cups Lebkuchen, broken into bits, or stale gingerbread

1/4 cup raisins

Wash and dry the meat. Place in a deep bowl, cover with the buttermilk and lemon juice, marinate in refrigerator 2 days, turning several times. Remove; wash off the buttermilk.

Place meat in a pot or kettle, add the red wine, water, salt,

bayleaf, peppercorns and vinegar. Cook, covered, 2 1/2 to 3 hours or until very tender. Remove meat. Strain the stock, measuring 3 cups. Melt the butter in saucepan, stir in flour, then slowly stir in the stock, simmer until slightly thickened. Add the Lebkuchen and the raisins, cook until sauce is thickened. Add sugar to taste, if desired.