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1
Marinate Roast in buttermilk marinade as follows:
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2
Buttermilk enough to COVER whole roast.
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3
Add to buttermilk:
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4
12 whole pepper corns.
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5
2 bay leaves, crushed and broken.
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6
2 large onions, sliced.
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7
Place roast and marinade covered in refrigerator for 3-5 days. Let marinade work and flavor the meat all that time.
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8
At end of 3-5 days, remove meat from buttermilk marinade.
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9
Discard marinade and rinse meat.
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10
In a dutch oven, brown roast on all sides.
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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.
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12
1 1/2 cups raisins.
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13
12 peppercorns.
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14
2 bay leaves.
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15
4 cups of water.
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16
2 cups fresh buttermilk.
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17
Mix sauce ingredients together and place around toast.
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18
Place roast and sauce in covered dutch oven or casserole pan with tin foil to cover/.
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19
In oven heated to 275-300 degrees, slow cook the roast until it is done and tender.
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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.
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21
When meat is done, remove from pan to a platter and slice into slices.
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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).
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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.
