Sauerbraten

Ingredients for 4 servings:

• 500 ml red wine, dry
• 300 ml vinegar
• 500 ml water
• 5 juniper berries
• 4 bay leaves
• 3 allspice seeds
• 1 tsp peppercorns
• ½ tsp mustard seeds
• 1 tsp salt
• 1 tsp sugar
• 1 bunch of soup vegetables
• 2 onions
• 1.2 kg roast beef
• 3 tsp flour
• 2 tsp margarine

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mix all the ingredients except the flour and margarine and bring to a boil briefly, then let cool. Then marinate the meat in the stock for 3-7 days, turning occasionally. Remove the meat from the stock and pat dry. Reserve the stock and the vegetables and set aside. Melt the margarine in a saucepan, make a roux with the flour, stirring constantly. Deglaze with a little of the stock. Puree the vegetables, mix with the sauce, and add a little red wine if desired. Briefly sear the roast and then braise in the sauce for about 90 minutes, turning frequently and basting with the sauce. Homemade spaetzle make a good side dish.