Rhineland Sour Roast with Raisins

Ingredients

• 250 ml white wine vinegar
• 4 onions
• 1 Carrot
• 1 tsp peppercorns
• 6 juniper berries
• 1 bay leaf
• 1 kg beef (e.g., shank)
• Salt
• ground black pepper
• 2 tbsp clarified butter
• 100 g raisins
• 2 tbsp Cornstarch

Instructions

1. 1.

   Boil vinegar and 0.5 l water. Dice onions and carrot, add peppercorns, juniper berries, and bay leaf. Let cool.

2. 2.

   Pour the brine through a sieve and collect it. Pat the meat dry. Rub with salt and pepper. Heat clarified butter in a roasting pan and sear the meat well. Add the strained solids and deglaze with 0.25 l of the brine. Braise covered for 1.5 hours.

3. 3.

   Rest the meat for 15 minutes. Strain the stock, refill to 3/8 l with water. Add raisins, bring to a boil. Whisk cornstarch with a little water and use it to thicken the sauce. Slice the meat and serve with the sauce.

4. 4.

   Serve with potato dumplings and apple sauce.