Sauerbraten Rhenish style

Ingredients for 4 servings:

• 1 kg beef (roast beef or beef brisket)
• 10 juniper berries
• 5 grains of allspice
• 2 large carrots
• 4 bay leaves
• 2 large onions
• ¼ liter vinegar (not balsamic vinegar or similar)
• 1 pinch of marjoram
• 1 pinch(s) thyme
• ½ liter of water
• 100 g bacon, streaky
• 4 tbsp oil
• 4 onions
• 5 tbsp beetroot syrup, dark beet syrup
• 1 handful of raisins
• possibly sauce thickener
• ½ liter beef broth

Instructions

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

typical Rhenish holiday dish

Peel the carrots and onions; bring the water and vinegar to a boil, add the spices, and place the meat in a sealable container. Add the boiled stock and vegetables. Let it cool, seal the container, and place it in a cool place (preferably not in the refrigerator). Leave it in the stock for at least 3 days, preferably 1 week, turning it occasionally. On the day of preparation, remove the meat from the stock, pat it dry with kitchen paper, and reserve the marinade. Finely dice the bacon and onions, and sauté them in a large pot with oil. Then sear the meat on all sides until browned. Then add half of the marinade to the pot so that the meat is about 1/3 covered with liquid. Then add the broth/stock. Bring everything to a boil briefly and simmer gently over low heat for 2-3 hours. Finally, remove the meat from the sauce and let it rest in aluminum foil for about 20 minutes. Meanwhile, season the sauce with herbs and spices, add the syrup, and thicken with a little starch if desired. Slice the meat and add it to the sauce. Add raisins, if desired.