Raisin Red Wine Roast

Ingredients

• 1 Carrot
• 0.25 celery root
• 2 onions
• 1 tsp juniper berries
• 750 ml dry red wine
• 200 ml red wine vinegar
• 1 tsp peppercorns
• 2 cloves of mace
• 2 Bay leaves
• 50 g sugar
• 1 kg beef shoulder (pre‑cooked, e.g., middle back piece, thick back without rind)
• 80 g raisins
• Salt
• ground black pepper
• 2 tbsp clarified butter
• 2 tbsp Tomato paste
• 1 tbsp beetroot juice

Instructions

1. 1.

   Cut the peeled root vegetables into roughly walnut-sized pieces. Slightly crush the juniper berries with the back of a knife.

2. 2.

   Place the vegetables in a pot and pour in the wine, vinegar, and a little water. Add the juniper berries, peppercorns, mace, bay leaves, and sprinkle sugar on top. Bring to a boil once and then let it cool again.

3. 3.

   Pat the drained meat dry and place it in the cooled liquid. Cover and marinate in the refrigerator for 2–3 days, turning the meat 2–3 times during this period.

4. 4.

   Lift the shoulder from the broth when ready to cook and pat it dry with kitchen paper.

5. 5.

   Pour the wine reserved for the sauce through a sieve into a bowl, catching the vegetables as you do so.

6. 6.

   Soak the raisins in lukewarm water.

7. 7.

   Just before roasting, season the meat all over with salt and pepper. In hot clarified butter, brown the meat on all sides in a hot roasting pan. Remove it again and brown the drained root vegetables in the same pan. Briefly sauté the tomato paste and deglaze with the captured broth. Fill the pan about halfway with the broth and then add the browned meat with its drippings to start the sauce. Cover and simmer on the stove or in a preheated oven at 180 °C for about 3 hours. Turn the meat every 30 minutes and, if necessary, add more broth.

8. 8.

   Remove the finished roast from the pan and let it rest wrapped in foil or simply left in the turned‑off oven.

9. 9.

   Strain the braising liquid through a fine sieve into a small pot and pass the vegetables through again.

10. 10.

    If desired, thicken with starch, flour, or butter. Add the raisins, season with salt and pepper, and finish with beetroot juice. Let it reduce to the desired consistency and taste before serving.

11. 11.

    Slice the roast and serve with the sauce. Optionally accompany with potato dumplings and red cabbage.