Wajunken in Red Wine Sauce

For the wajunken, fry the onions in plenty of fat and roast root vegetables as desired. Stir in the paradeisermark and roast slowly until dark brown. Dust with flour, roast briefly and gradually deglaze with red wine.

Allow to reduce, then pour in soup, bring to a boil and simmer vigorously for about 45 minutes. Add garlic, herbs and spices.

Cut the meat into large pieces, season with salt, mustard and pepper and slowly fry in hot lard or oil. Add to the sauce and simmer on low heat (or in the oven at 130-140 °C) for about 3.5-4 hours or until tender. Meanwhile, turn the meat.

Before serving, season the wajunken again with salt and pepper. If the sauce is not yet plump enough, mix some flour in red wine and thicken the sauce with it.

Preparation Tip:

Garnish this Wadschunken dish still with parsley or vegetable strips and mix additionally still Paradeiser or paprika cubes under the sauce - so the roast tastes even finer. RECOMMENDATION : Bread dumplings or sage bread pudding, sausage, pasta, potatoes and vegetables.

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