Sauerbraten

Ingredients for 6 servings:

• 2 kg meat (beef or game)
• 2 liters of red wine (dry)
• 100 ml balsamic vinegar
• 100 ml vinegar (fruit vinegar: raspberry, cranberry, mango, ….)
• 3 onions
• 3 garlic cloves
• 1 parsley root(s)
• 2 tsp thyme
• 2 tsp rosemary
• 6 bay leaves
• 10 grains of allspice
• 3 tsp peppercorns
• Allspice (ground)
• 3 tbsp beetroot
• cardamom
• cumin
• clove pepper
• 2 tbsp olive oil
• 2 tbsp butter
• Salt
• pepper

Instructions

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

Peel the onions, garlic, and parsley root. Press the garlic (do not press it through a press!!!!), roughly dice the onions and parsley root. Roughly crush the peppercorns in a mortar. Mix the red wine, vinegar, onions, garlic, parsley root, bay leaf, thyme, rosemary, and allspice, bring to a boil, and let cool. Pour the cold marinade over the meat and marinate in the refrigerator for at least 4 days (either in a closed bowl or in a double-walled, tied-up plastic bag). Remove the meat, pat dry, and strain the marinade. Brown the meat on all sides in butter and oil, then deglaze with the marinade and simmer for about 3 hours. Halfway through cooking, add the beetroot and remaining spices. The marinade can be used to make a suitable sauce: reduce 250 ml of the marinade and the same amount of red wine to sautéed shallot cubes, puree, and combine with cold butter, then season to taste. Serve with: red cabbage, dumplings/spätzle/potatoes, sauce as described above or red wine sauce. This has been my standard Christmas roast for years. It also works with game (I made it with wild boar leg at Christmas 2011).