Sauerbraten à la Corela

Ingredients for 4 servings:

• 2 onions, diced
• 2 bay leaves
• 1 carrot(s), coarsely sliced
• 250 ml vinegar (white wine vinegar)
• 500 ml water
• 1 tsp pepper, green, pickled, whole
• 4 juniper berries
• 4 grains allspice
• 1 ½ kg roast beef (pot roast)
• 30 g clarified butter
• 2 tbsp crème fraîche
• 1 ½ tsp cornstarch
• 100 g currants, washed
• 250 g chanterelles (jar)
• 100 g cucumber(s) (mustard pickles), diced

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

as a side dish: red cabbage or cauliflower gratinated and potatoes

Bring the onion to a boil, then let cool. Place the meat in a stoneware pot, pour the marinade over it, and cover. Marinate for 2 days. Remove the meat from the marinade and pat dry. Strain the marinade and collect the liquid. Heat the Butaris in a casserole dish, sear the meat until browned all over, add the contents of the sieve, and simmer for a total of 90 minutes. Gradually add about 250 ml of the marinade. Remove the roast and keep warm. Thicken the sauce with crème fraîche and cornstarch and bring to a boil. Add the currants and bring to a boil. Finally, warm the chanterelles and gherkins in the sauce.