Rhenish Sauerbraten Special

Ingredients for 8 servings:

• 2 kg roast beef (Argentine rump or beef fillet)
• 1 bottle of red wine, e.g. Dornfelder, approx. 0.7 liters
• 250 ml raspberry vinegar or raspberry balsam
• 150 ml water
• 100 ml balsamic vinegar
• 2 medium-sized onions, diced
• 100 g leek, approx. 1 cm piece
• 100 g carrot(s), cut into approx. 0.5 cm cubes
• 2 bay leaves
• 1 tsp black peppercorns
• 12 juniper berries
• 6 cloves
• 1 tbsp salt
• 1 tbsp sugar
• 120 g pumpernickel, chopped
• 2 tbsp, heaped applesauce
• 2 tbsp fruit spread, e.g. cranberry or blackcurrant jelly or lingonberries
• 2 handfuls of raisins or prunes
• 120 g onion(s), chopped
• salt and pepper
• 1 jar beef stock, as needed and to extend
• 3 tbsp oil for frying
• n. B. cornstarch for binding

Instructions

Working time approx. 1 hour; Rest period approx. 14 days; Cooking/baking time approx. 3 hours; Total time approx. 14 days 4 hours

For the marinade, bring all ingredients except the raspberry vinegar to a boil, adding the raspberry vinegar last. Let it cool. Meanwhile, wash the rump, pat it dry, and place it in a large plastic bag or a large, tightly sealed container. Once the marinade has cooled, pour it over the rump and seal the bag or container airtight. Refrigerate and stir the marinade occasionally over the next 14 days to ensure the meat is well-rinsed. After about 14 days or longer, prepare the ingredients for the sauce and set them aside. Remove the roast from the marinade, drain or pat dry, and strain the marinade through a fine sieve. Heat the neutral oil in a roasting pan and sear the roast. Add the onions, salt, and pepper. Deglaze with the marinade and/or beef stock. After a few minutes, add the apple sauce and raisins, bring to a boil, and add more liquid frequently. Add the grated pumpernickel, season to taste, and braise the roast for approximately 2-3 hours, depending on the size. Remove the roast from the pot and let it rest in a warm oven preheated to 60°C (top/bottom heat). Season the sauce to taste, thickening with cornstarch if necessary. Slice the roast (pay attention to the grain of the meat, so first cut in half, then slice accordingly). Serve with your favorite side dishes—here, polenta and applesauce from Delicius, home-grown and produced, or dumplings, napkin dumplings, mashed potatoes, red cabbage, or whatever you like best.