1. Marinate Roast in buttermilk marinade as follows: 2. Buttermilk enough to COVER whole roast. 3. Add to buttermilk: 4. 12 whole pepper corns. 5. 2 bay leaves, crushed and broken. 6. 2 large onions, sliced. 7. Place roast and marinade covered in refrigerator for 3-5 days. Let marinade work and flavor the meat all that time. 8. At end of 3-5 days, remove meat from buttermilk marinade. 9. Discard marinade and rinse meat. 10. In a dutch oven, brown roast on all sides. 11. When meat is finished browning, make a new fresh batch of almost identical buttermilk marinade, but which will now serve as the cooking sauce. 12. 1 1/2 cups raisins. 13. 12 peppercorns. 14. 2 bay leaves. 15. 4 cups of water. 16. 2 cups fresh buttermilk. 17. Mix sauce ingredients together and place around toast. 18. Place roast and sauce in covered dutch oven or casserole pan with tin foil to cover/. 19. In oven heated to 275-300 degrees, slow cook the roast until it is done and tender. 20. Once during cooking (about 2 -3 hours, remove cover and turn roast over so that the other half of the roast rests in the sauce. Re-cover and continue to bake. 21. When meat is done, remove from pan to a platter and slice into slices. 22. Take pan drippings (buttermilk sauce) and thicken with enough corn starch to make sauce the consistency of thick gravy (start with 1/3 cup corn starch dissolved in 2/3 cup water). 23. Pour gravy over the meat slices on a serving platter. Serve accompanied by your favorite German side dishes, such as potato pancakes and sweet and sour cabbage. ---------------------------------------------------------------------------
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