Rhenish Sauerbraten

Ingredients for 4 servings:

• Vinegar, red wine vinegar, 2/3 of the liquid
• Water, 1/3 of the liquid
• 2 onions
• 2 bay leaves
• 4 juniper berries
• 2 grains allspice, whole
• 1 ½ kg beef, from the leg
• 2 carnations
• 5 coriander seeds
• ½ tsp mustard seeds, yellow
• 2 handfuls of raisins
• 1 bottle of red wine
• salt and pepper

Instructions

Working time approx. 1 hour; Rest period approx. 5 days; Total time approx. 5 days 1 hour

Make the stock: Put the ingredients (up to the allspice) in a bowl and pour over red wine vinegar and water. Add the meat and cover. The meat must be completely covered. Refrigerate and let it marinate for 5-6 days, turning occasionally. Then heat fat (butter) in a roasting pan, remove the meat from the stock and let it drain well. Rub the meat with pepper and salt. Brown the meat well all over in the hot fat. Pour the stock through a sieve and baste the roast frequently. Add the cloves, coriander seeds and mustard seeds. Simmer for 1/2 – 2 hours, turning occasionally. Bring the red wine to the boil, add the raisins and set aside. Mix the starch for the sauce. When the meat is braised until tender, remove it and keep warm. Strain the sauce through a sieve and return it to the pot. Bring everything to the boil and thicken with the mixed starch until smooth. Add the red wine raisins, season with the remaining stock and a little sugar to taste (or a dash of red wine instead of stock). Slice the meat and add it to the sauce. Serve with potato dumplings, red cabbage, and applesauce.