Marinade for Suurbrode and Suurbrode goulash à la Didi

Ingredients for 6 servings:

• 3 shallots
• 2 carrots
• 1 piece(s) celeriac as desired
• 375 ml red wine vinegar
• 500 ml red wine, dry
• 6 cl Cognac (Chantre Cuvée rouge)
• 250 ml water
• 5 bay leaves
• 3 cloves
• 5 juniper berries
• 2 tsp black peppercorns
• 3 allspice berries

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Roughly chop the shallots with the skin on. Wash and roughly chop the carrots. Dice the celeriac. Bring the vinegar, red wine, water, and Chantré cuvée rouge to a boil with the spices and add the prepared vegetables. Simmer for about 5-10 minutes, then pour the marinade over the meat until it is completely covered. Use a plastic or glass bowl for this. Marinate for at least 3 days. I usually let the roast marinate for 7 days, turning the meat once a day.