Rhenish Sauerbraten

Ingredients for 8 servings:

• 2 kg beef
• 4 tbsp beetroot
• ¼ liter red wine
• Raisins
• salt and pepper
• Clarified butter
• ½ liter of vinegar
• 2 bay leaves
• 2 carnations
• 6 juniper berries
• 1 tbsp mustard seeds
• 2 carrots
• 1 stalk(s) leek
• ¼ celeriac
• 2 onions

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Combine all ingredients for the marinade in a pot with 1 liter of water, bring to a boil, season lightly with salt and pepper, and let cool. Place the meat in the marinade and let it marinate for at least five days. Then pat the meat dry and brown it well on all sides in clarified butter. Season with salt and pepper, add the beetroot, deglaze with half of the red wine, pour in some of the strained marinade, and add the raisins. Preheat the oven to 200 degrees Celsius (top/bottom heat) and braise the roast, covered, for 2 hours. Purée the sauce, pour in the remaining red wine, and season with salt and pepper.