Juice Meat

Cut meat into bite-sized pieces or flaky. Season with salt and pepper and sprinkle with flour. Mix well and let stand briefly.

In the meantime, chop the onions coarsely and the bacon into small cubes. Also dice the root vegetables.

Heat the oil or lard in a frying pan (with a lid) and fry the meat briefly but vigorously. Lift out again and add some more fresh oil as needed. Add onions and bacon and fry them as well.

Then add root vegetables, roast briefly and deglaze with wine or a dash of vinegar, depending on taste. Stir in tomato paste, bring to the boil once and add the meat. Flavor with marjoram and/or caraway seeds. Pour in enough soup to cover the meat, place lid on and simmer over low heat until tender, about 2-2 ½ hours, depending on the quality of the meat. Meanwhile, stir repeatedly and add fresh soup as needed.

Lift out softly cooked meat with a slotted spoon and blend sauce to taste with a blender or strain through a sieve. Return to the pan.

For a juiced meat with “Natursaft’l” add meat again and bring everything to a boil again briefly.

For a bound juice meat, mix cream with flour until smooth, stir into juice and boil down until plump. Add meat and heat briefly.

Preparation Tip:

Juice meat can be prepared with any meat, including pork, turkey, chicken or even lamb, adjusting the cooking time in each case. White meat should be infused with white wine, red meat with red wine.

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