Sauerbraten Swabian style

Ingredients for 4 servings:

• 1 kg roast beef
• 2 tbsp oil, for frying
• 1 onion(s), cut into rings
• Salt
• black pepper
• ¼ liter meat broth
• ½ cup dry red wine
• 2 tbsp instant gravy
• 2 tbsp sour cream
• 1 cup(s) red wine vinegar
• ½ cup(s) water
• Salt
• 1 bay leaf
• 1 tsp juniper berries
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• 3 cloves

Instructions

Working time approx. 25 minutes; Rest period approx. 4 days; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 4 days 1 hour 55 minutes

Wash the roast beef thoroughly, dry it, and place it in a sufficiently large container. For the marinade, mix the vinegar, water, salt, and spices in a saucepan and bring to a boil. Allow the liquid to cool and pour over the meat. Cover and let stand in a cool place for at least 2-4 days; the meat should be turned once or twice during the resting period. Dry the meat thoroughly before searing. Heat 2 tablespoons of oil in a saucepan and sear the meat on all sides, then add the onion rings and deglaze with the vinegar and spices. Add the meat broth and red wine and simmer for 1.5-2 hours. Remove the sauerbraten when it is tender. Strain the liquid through a sieve. Top up the sauce base with water to make 1/2 liter and bring to a boil. Thicken with the gravy. Season to taste with sour cream, black pepper, and a little wine. Spätzle (noodles) or potato dumplings are suitable as a side dish.