John Myers
Ingredients for 6 servings:
- 1 kg meat (horse meat), also works with beef
- 4 large onions
- 1 liter vinegar (brandy)
- 1 liter of water
- 10 bay leaves
- 10 juniper berries
- 10 cloves
- 500 g gingerbread (Printen)
- 1 cup beet syrup
- Sugar
- salt and pepper
Instructions
Working time approx. 30 minutes; Rest period approx. 3 days; Total time approx. 3 days 30 minutes
Mix the vinegar and water in a 1:1 ratio in a lidded pot. Add the horse meat. Add the sliced onions, juniper berries, and cloves. The meat should be covered with the stock. Cover and let stand for 3 days, turning once a day. After 3 days, remove the meat and dry thoroughly with kitchen paper. Drain the onions and spices in a sieve. Season the meat with salt and pepper, then rub generously with sugar. Sear the meat in a roasting pan until the sugar caramelizes and a nice crust develops. Add the drained onions and spices and sear. Deglaze the pan occasionally with the stock until the onions are nicely browned. This is important so that the sauce later takes on its own dark color. Add as much stock to the roasting pan as you need. Bring to a boil and braise the roast with the lid closed for 1.5 to 2 hours. Be sure to let the roast cool down completely afterward, otherwise it will fall apart too much when sliced. I always slice the roast with an electric knife; it makes beautifully thin slices, just as it should be. Now comes the hardest part: the sauce. Strain the stock, bring to a boil, and reduce slightly. Then add the gingerbread cookies, but not all at once. They should dissolve and thicken the sauce. It should be nice and creamy. Add a little beetroot syrup to taste. Some people like it sour, others sweeter. Heat the meat slices in the sauce. I serve it with homemade dumplings with red cabbage.
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