Sauerbraten with potatoes and blood sausage made on the Big Green Egg

Ingredients

• 1 kg beef shoulder
• approx. 700 ml (cold) beef stock
• 300 ml white vinegar
• 4 red onions
• 100 g butter
• 4 tbsp Dutch apple butter
• 8 bay leaves
• 1 tsp cloves
• 1 tsp juniper berries
• 150 g Dutch spice cake
• 1 spring onion
• 4 waxy potatoes
• 150 g blood sausage
• 2 tbsp goose fat
• 2 sprigs of thyme
• 2 sprigs of rosemary
• 4 cloves of garlic