Franconian Sauerbraten

Ingredients for 8 servings:

• 1,500 g roast beef, false loin
• 4 tbsp oil
• 50 g bacon, streaky
• 2 carrots
• ½ stalk(s) leek, only the white and light green parts
• 2 onions
• 1 parsley root(s)
• ½ liter red wine, with little tannin
• 50 g butter, cold
• 125 ml cream
• 1 stalk(s) leek
• 2 carrots
• 1 piece(s) celery
• 1 parsley root(s)
• 2 onions, unpeeled, halved
• 10 bay leaves
• 20 juniper berries
• 5 carnations
• 1 tsp black pepper, whole
• ¼ liter vinegar (wine vinegar)
• ½ tsp thyme
• 4 carnations
• 1 tsp coriander, whole
• 20 juniper berries
• 1 tbsp pepper, whole, black
• 4 bay leaves
• ¼ lemon(s), the peel

Instructions

Working time approx. 40 minutes; Rest period approx. 2 days; Total time approx. 2 days 40 minutes

a mild variant, based on a wonderful Franconian chef

Trim the meat and roughly chop the vegetables for the marinade. Place everything in a freezer bag with the spices, vinegar, and 1.5 liters of water, then seal. Refrigerate for at least two days, turning frequently. Remove the meat from the marinade and pat dry. Pour the marinade through a sieve and collect it. Tie the spices for the spice bag in a piece of cheesecloth or a disposable tea bag. Dice the braised vegetables. Season the meat with salt and pepper, sear well on all sides in oil, and fry the bacon in a piece. Add the diced, fresh braised vegetables and brown lightly. Deglaze with 1/4-3/8 liters of the marinade and the red wine, and add the spice bag. Place the cold butter slices on the roast. Cover and cook at 110-120 degrees Celsius (230-240 degrees Fahrenheit) for three to four hours, until the roast is tender. After two and a half hours, pour a little cream over the roast. When the meat is cooked, remove it along with the spice bag and keep warm. Purée the sauce with a hand blender; if you like, strain it through a sieve again. If the sauce seems too runny, reduce it a little more. Add the remaining cream and season to taste. Note: I fry all the trimmings, braise them, and then fish them out again before blending with the hand blender. I just don’t let anything go to waste.