Heldrunger Sauerbraten

Ingredients for 6 servings:

• 1 kg beef, braised from the shoulder
• 250 ml red wine
• 250 ml red wine vinegar
• 500 ml water
• 2 bay leaves
• 1 lemon(s)
• 8 juniper berries
• 4 allspice berries
• 1 tsp peppercorns
• 1 tbsp sugar
• 1 bunch of soup vegetables
• 1 onion(s)
• 80 g bacon
• 2 tbsp vegetable oil
• 2 carrots
• 2 onions
• 1 parsley root(s)
• 30 g butter
• 3 tbsp sour cream
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 days 3 hours

Thuringian version of the classic

Bring the red wine, vinegar, and water to a boil with the two bay leaves, the sliced ​​lemon, juniper berries, allspice, pepper, sugar, the cleaned vegetables, and the roughly diced onion, then simmer on low heat for half an hour. Trim the meat and pour the cooled marinade over it. Choose a pot that’s as small as possible so the meat is at least barely covered. Weigh it down with a plate and let it marinate in a cool place for at least two days. This time can easily be extended to seven days. The roast will only improve this way. Finely dice the bacon, remove the meat from the marinade, dry thoroughly, and season generously with salt and pepper. Reserve the marinade. First, brown the bacon cubes in vegetable oil in a roasting pan, then sear the meat on all sides. Trim and roughly chop the carrots, parsley root, and onions, then add them. Pour in enough marinade to cover two-thirds of the meat. Preheat the oven to 200°C (top/bottom heat). Braise the roast, covered, in the preheated oven for two hours, until the meat offers little resistance when pierced. Remove from the oven and keep warm. Purée the meat juices with a hand blender and pass through a sieve. Return to the heat, stir in the sour cream, and mound it up in chunks with the ice-cold butter. Season with salt and pepper. Slice the meat against the grain and serve with plenty of sauce. Thuringian dumplings, of course, go well with this dish.