Lower Franconian Sauerbraten

Ingredients for 4 servings:

• 800 g roast beef
• 2 onions
• 2 carrots
• 150 ml vinegar (red wine vinegar)
• 4 grains allspice
• 4 tsp mustard seeds
• 20 juniper berries
• 4 carnations
• 10 peppercorns, black
• 1 stalk(s) cinnamon
• 500 ml red wine, dry, from Franconia
• 1 cup of cream
• 250 ml water
• 1 piece(s) gingerbread, walnut-sized, for the sauce
• Sugar
• salt and pepper
• Potato flour for binding
• some water to mix

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Werntal style

Wash and trim the meat. Wash, peel, and dice the onions and carrots. Make a marinade using red wine vinegar, red wine, vegetables, allspice berries, juniper berries, cloves, peppercorns, mustard seeds, and a cinnamon stick. Place the meat and meat in a plastic bag. Let the air escape and seal it airtight. Store in a cool place for 2-3 days. Remove the meat from the marinade and pat dry. Rub with salt and sear on all sides until browned. Strain the marinade occasionally and add the vegetables gradually while searing. Once the meat is seared, add a little marinade to the sides and let the meat simmer for about 2 hours, pouring the marinade over the meat every now and then. Add cream for the last 10 minutes. Remove the meat and keep warm. Add 150-250 ml of water, depending on your taste. Bring everything to a boil. Strain the sauce through a sieve, bring back to a boil, and season with salt, pepper, sugar, and the piece of gingerbread for the sauce. If desired, mix a little potato flour with a little water to thicken the sauce. Serve the meat on a hot plate and immediately serve with the sauce. Serve with red cabbage and potato dumplings.