Rhenish Sauerbraten

Ingredients for 5 servings:

• ½ liter red wine, dry
• ⅛ liter vinegar (red wine vinegar)
• 1 bunch of soup vegetables
• 2 onions
• 1 tsp peppercorns
• 2 bay leaves
• 4 juniper berries
• 2 grains allspice
• 1 kg roast beef (pot roast beef)
• 30 g lard
• 1 tomato(s)
• 50 g raisins
• 100 g pumpernickel
• Salt

Instructions

Working time approx. 45 minutes; Rest period approx. 2 days; Total time approx. 2 days 45 minutes

Mix the red wine and vinegar. Clean, wash, and finely chop the soup vegetables. Halve the onion. Add it to the vinegar-wine mixture along with the peppercorns, bay leaves, crushed juniper berries, and crushed allspice berries. Then add the pot roast to the mixture. The meat should be completely covered. Store in a cool place for 2 days. On the day of preparation, remove the meat, pat dry, and rub with salt. Heat the lard in a roasting pan and brown the meat all over. Pour the marinade through a sieve, add the vegetables from the sieve to the meat, as well as the tomatoes and raisins. Brown everything thoroughly. Gradually add the marinade to the meat. Simmer with the lid on for about 30 minutes. After these 30 minutes, stir the crumbled pumpernickel into the sauce and let it simmer gently in the covered pot for another 1.5 hours. Then remove the meat and keep it warm. Pour the sauce through a sieve, pressing the vegetables through as best as possible. Slice the roast and serve. Serve the sauce separately.