Franconian Country Women's Sauerbraten

Ingredients for 6 servings:

• ½ liter red wine vinegar or red wine
• 2 onions
• 1 parsley root(s)
• 8 juniper berries
• 5 allspice berries
• 2 bay leaves
• 10 peppercorns, white
• 4 cloves
• n. B. Salt
• n. B. sugar
• 1 ½ kg roast beef (breast or nut)
• Pepper, from the mill
• 2 tbsp clarified butter
• 2 tbsp tomato paste
• 1 pack of Nuremberg gingerbread with sauce
• possibly sour cream

Instructions

Working time approx. 40 minutes; Rest period approx. 3 days; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 days 3 hours 10 minutes

Pour vinegar or wine with 3/4 liter of water into a pot. Peel the vegetables and cut into large pieces. Add them to the vinegar water along with the spices, salt, and sugar. Boil the stock vigorously for 5 minutes and let it cool slightly. Wash the meat, pat it dry, place it in a porcelain bowl, and pour the stock over it. The meat must be completely covered; if necessary, add a little more red wine or water. Cover and let it marinate in the refrigerator for 3-4 days, turning it once a day. Remove the meat from the refrigerator and the marinade at least 30 minutes before further processing so that it is not too cold. Preheat the oven to 200°C top/bottom heat (180°C fan-assisted oven). Pat the meat dry with kitchen paper and season all over with pepper. Heat the clarified butter in a roasting pan and sear the meat on both sides until well browned. Pour the marinade through a sieve into a bowl. Remove the bay leaves. Add the vegetables and spices to the roasting pan and roast. Add the tomato paste, deglaze with half of the stock, and cover and braise the roast in the oven for 2 hours. Turn occasionally and add more stock if necessary. After 1 hour, add the dissolved gingerbread. Once the roast is cooked, remove it from the pan and cut into thin slices. Scrape off any excess fat from the sides of the roasting pan, pour the sauce through a sieve, and return it to the pan and heat briefly. Thicken with sour cream or sour cream, if desired. Return the meat to the heat in the sauce. Serve with potato dumplings or tagliatelle and a green salad.