Rhenish Sauerbraten – also for beginners

Ingredients for 4 servings:

• 1 kg beef
• 2 liters of wine
• 100 ml vinegar
• Beef broth
• 3 bay leaves
• 6 juniper berries
• 1 tsp pepper
• ½ stalk(s) leek
• 100 g parsley root
• 1 onion(s)
• 1 carrot(s)
• 100 g celery
• 2 slices of pumpernickel
• 2 tbsp currants
• 3 tbsp tomato paste
• 2 tbsp applesauce
• possibly sauce thickener

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Total time approx. 2 days 1 hour

– the Queen had this to eat in Düsseldorf –

Preparation (2 days in advance): Finely chop the leek, parsley root, onion, carrot, and celery and place in a large pot. Add the remaining marinade ingredients (except the beef broth) and bring to a boil. Add the meat. Fill with beef broth until the meat is completely covered. Close the pot, let it cool, and refrigerate for 2 days (e.g., finish it on Friday if the roast is to be prepared on Sunday). Preparation (on the day itself): Remove the meat from the marinade, pat dry, and season with salt and pepper. Sear it all over in hot oil. Then remove it from the pot and brown the drained root vegetables in the same fat. After three minutes, stir in the tomato paste. Deglaze everything with a little of the marinade liquid. Then pour in the remaining marinade. Bring to a boil, add the seared meat, and place everything in a preheated oven at 200°C for 2.5 hours. Then remove the meat and keep warm. Strain the sauce through a sieve, add the previously soaked currants or sultanas and the finely crumbled pumpernickel. Stir in the apple sauce. Thicken with a sauce thickener if necessary. Slice the meat immediately before serving. Serve with spaetzle, green salad with yogurt dressing, and homemade apple compote.