Sauerbraten with Cream Sauce

Place the meat in a bowl. In a bowl, whisk together the buttermilk, vinegar, bay leaves and juniper berries. Add the meat, turning to coat, cover and refrigerate 24 hours.

Peel the onions and dice. Remove the meat from the marinade and drain, reserving the marinade. Heat the butter in a Dutch oven and saute until browned on all sides. Add the onions and saute briefly. Pour the broth and 200 ml (approximately 1 cup) of the marinade, into the pan and bring to a boil. Reduce to a simmer, cover and cook over low heat for 1 1/2 hours.

Remove the meat from the sauce and keep warm. Remove and discard the bay leaves and juniper berries.

Transfer the sauce to a blender and puree. Pour the sauce into a saucepan, stir in the cream and cook over low heat until warm,  season with salt and pepper.