Rhenish Sauerbraten goulash

Ingredients for 4 servings:

• 1 ¼ kg roast beef
• Oil or clarified butter for frying
• ½ liter red wine, dry and strong
• ½ liter raspberry vinegar
• 3 shallots
• 1 bunch of soup vegetables (carrot, celery, leek)
• 1 tbsp juniper berries
• 1 tbsp black peppercorns
• 4 allspice berries
• 4 cloves
• 2 bay leaves
• 5 gingerbread cookies (Aachen herb printen)
• 5 tbsp, heaped raisins
• 2 tbsp beet syrup
• 2 tbsp, heaped currant jelly
• salt and pepper

Instructions

Working time approx. 50 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 days 2 hours 20 minutes

The classic with only 2 days marinating time, tender and delicious like the original

First, make the marinade: Peel and quarter the shallots. Clean and roughly chop the soup vegetables. Mix all the vegetables, spices, red wine, and vinegar into a marinade and simmer for about 5 minutes. Then let it cool completely. Cut the beef into even-sized goulash pieces, which can then bathe in the cooled marinade. It’s best to fill the marinade into a large freezer bag and add the meat and vegetables. Seal everything tightly and store in the refrigerator for 2 days. Turn or knead occasionally. Preparation: Drain the meat through a sieve, and remove the vegetables and spices. Pat the meat dry, reserving the marinade. Sear the meat cubes all over in hot clarified butter. Season the meat with salt and pepper. Add half of the raisins to the pot along with the crumbled herb printen biscuits, the sugar beet syrup, and about 1/3 of the marinade. Bring everything to a boil and simmer gently for about 1.5 hours. After 30 minutes, add another 1/3 of the marinade, and after another 30 minutes, add the last raisins and the rest of the marinade. Finally, stir in the blackcurrant jelly and season again to taste. Normally, no further thickening is necessary; the herb printen biscuits take care of that. Sauerbraten is delicious with red cabbage, dumplings, or simply spaetzle, which are typical side dishes for sauerbraten. Tip: The final braising time depends on the quality and size of the meat. Taste and taste. If the marinade is too acidic for you, you can replace the last third with broth.