Sauerbraten as we love it

Ingredients for 8 servings:

• 2 kg roast beef (rump or shoulder)
• 5 carrots
• 1 stalk(s) leek, large, or 2 small stalks
• ½ small celeriac
• 3 bay leaves
• 5 juniper berries
• 5 carnations
• 2 cups of cream
• e.g. white wine vinegar
• Sugar
• Salt
• n. B. Sauce thickener, dark

Instructions

Working time approx. 40 minutes; Rest period approx. 5 days; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 5 days 3 hours 10 minutes

Chop the vegetables, add about 2 liters of water, vinegar, sugar, and spices, and bring to a boil for about 30 minutes. While boiling, season with sugar and vinegar to taste until you have a sweet and sour broth (careful, not too sour, just slightly tart!). Let it cool and marinate the meat for 4-5 days. The meat should be completely covered in the broth. Strain the vegetables and collect the broth. Brown the vegetables in fat, then brown the meat separately. Then simmer the meat, vegetables, and broth in a saucepan for about 2-2.5 hours. Remove the meat and thicken the sauce with a dark sauce thickener, pour in the cream, and season with vinegar and salt. The sauce should be very creamy. Serve with potato dumplings.