A well-marbled loin (pork, beef, mutton or venison) is placed in a vinegar pickle for 1-2 days. Then wash it and add a little onion, water, root vegetables and a little vinegar. It is cooked slowly in a closed pot, then a brown sauce is prepared, which is cooled down at the beginning and then poured with hot water or better beef broth. The sauce is seasoned with salt, vinegar, a little bit of sugar, bay leaf spice and soup seasoning. It is poured over the sliced meat.
Other : 1-3 days marinating time
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