Iris' Westphalian Sauerbraten according to mother's recipe with lots of sauce

Ingredients for 12 servings:

• 1 liter red wine vinegar
• 1 liter of water
• 4 tsp salt
• 2 tsp, levelled black pepper, ground
• 1 tsp, leveled black peppercorns
• 6 bay leaves
• 1 tsp clove(s), whole
• 3 tbsp sugar
• 500 g onion(s), peeled, quartered depending on size
• 1 large carrot(s), cut into pieces
• 1 piece(s) celeriac, in pieces
• 1 thick parsley root(s), in pieces, can also be omitted
• 3 kg beef (shoulder cut)
• 2 tbsp clarified butter
• 1 liter of whipped cream
• 4 tbsp, leveled cornstarch

Instructions

Working time approx. 30 minutes; Rest period approx. 14 days; Cooking/baking time approx. 4 hours 30 minutes; Total time approx. 14 days 5 hours

Prepare a marinade from red wine vinegar, water, salt, ground pepper, peppercorns, bay leaves, cloves, and sugar. Place the roast beef in the marinade. Add the onions, carrots, celeriac, and parsley root to the meat. The meat must be completely covered in the marinade. If necessary, add a little water and, if necessary, more vinegar. Let it marinate in a cool place for 10 to 14 days. Preparation: Remove the meat from the marinade and let it drain, drying if necessary. Pour the marinade through a sieve. Drain the onions and vegetables. Sear the meat in clarified butter on all sides until well browned. Deglaze any remaining juices with a little marinade, pour into a separate bowl, and set aside (you’ll add more later). Sear the drained vegetables and deglaze with the marinade. Add the remaining marinade, the meat, and any drippings you may have deglazed while searing the meat. Simmer for 30 minutes per 500g of meat. Remove the meat and strain the sauce through a sieve. Make up the roasting liquid to 2 liters with water. Mix 1 liter of heavy cream with 4 level tablespoons of cornstarch to thicken the sauce. Season to taste with sugar, salt, and pepper. Serve with potato dumplings and applesauce, homemade, of course.