Sauerbraten in gingerbread sauce

Ingredients for 6 servings:

• 200 ml white wine vinegar
• 500 ml water
• 10 juniper berries
• 2 bay leaves
• 4 cloves
• 1 tsp black peppercorns
• 1.2 kg roast beef (braised)
• 2 m.-large carrot(s)
• ¼ small celeriac
• 2 m.-sized onion(s)
• 3 tbsp butter or margarine
• salt and pepper
• 2 tbsp flour
• 150 g honey cake
• 6 tbsp raisins
• 50 g almond flakes
• some parsley

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 hours; Total time approx. 2 days 2 hours 30 minutes

Mix vinegar, water, juniper berries, bay leaves, cloves, and peppercorns, bring to a boil, and let cool. Wash the meat. Peel and wash the carrots and celery. Peel the onion. Chop everything finely. Let it marinate with the meat for 2-3 days, turning occasionally. Remove the meat and pat dry. Drain the vegetables, reserving the marinade. Brown the meat all over in 2 tablespoons of hot fat. Season with salt and pepper. Add the vegetables and fry for 2-3 minutes. Dust with flour, sauté, and deglaze with the marinade. Crumble in the honey cake. Cover and simmer for about 1 3/4 hours. Remove the roast and strain the sauce through a sieve. Wash the raisins and drain. Simmer the roast in the sauce with the raisins for about 20 minutes. Toast the almonds without fat. Add to the roast about 5 minutes before the end of the cooking time. Wash, pick, and chop the parsley. Season the sauce with salt and pepper. Slice the meat, serve with the sauce, and sprinkle with parsley. Serve with braised savoy cabbage and potato dumplings.