Rhenish-Style Sauerbraten

Ingredients

• 1.5 kg beef pot roast
• 2 onions
• 4 cloves of peppercorns
• 1 bunch vegetable mix
• 300 ml dry red wine
• 150 ml white wine vinegar
• 1 bay leaf
• 1 tsp peppercorns
• 1 tsp juniper berries
• 40 g clarified butter
• 250 ml meat broth
• 4 tbsp raisins
• Salt
• black pepper
• sugar
• dark sauce thickener (optional)

Instructions

1. 1.

   Rinse the meat, pat dry, tie with kitchen twine and place in a covered bowl.

2. 2.

   Peel the onions and pierce them with cloves. Clean, wash, and roughly chop the vegetable mix. Combine both with 1.5 l water, red wine, vinegar, and spices in a pot; bring to a boil, let cool, then pour over the meat. Cover and refrigerate for up to 3 days, turning occasionally.

3. 3.

   Remove the meat from the brine, pat dry, and sear all sides in hot fat. Deglaze with broth and simmer on medium heat for 2 hours. Remove the meat and rest it wrapped in foil for 10 minutes.

4. 4.

   For the sauce, strain 1/8 l of the brine into a saucepan. Add raisins. Season with salt, pepper, and sugar, then thicken with sauce thickener if desired.