Sour Roast

Ingredients

• 80 ml red wine
• 80 ml red wine vinegar
• 4 juniper berries
• 1 bay leaf
• 3 Cloves
• 2 allspice berries
• 0.5 tsp Peppercorns
• flat beef shoulder
• 2 onions
• 1 Carrot
• 100 g celeriac
• Salt
• ground pepper
• 1 tbsp oil
• 1 tbsp Tomato Paste
• pumpernickel bread
• 50 g Raisins

Instructions

1. 1.

   In a bowl combine the red wine, vinegar, juniper berries, bay leaf, cloves, allspice and peppercorns for the brine. Place the meat in it – it should be covered – and marinate in the refrigerator, uncovered, for at least 2 days (better 4 to 5 days).

2. 2.

   Before cooking peel or clean the vegetables and wash them. Cut the vegetables into small pieces.

3. 3.

   Heat the oil in a wide pot over medium to high heat. Remove the beef from the brine, pat it dry with paper towels, season with salt and pepper. Brown the meat all around in the oil, then remove it from the pot.

4. 4.

   Sauté the vegetables in the remaining fat over low to medium heat. Add the tomato paste and roast briefly. Deglaze with the wine brine, bring to a boil. Return the beef to the pot. Simmer the sour roast covered over gentle heat for about 2½ hours.

5. 5.

   Remove the meat from the sauce and keep it warm. Strain the sauce through a sieve into another pot.

6. 6.

   Crush the pumpernickel and add the raisins to the sauce, bring to a boil. Let the sauce simmer for about 5 minutes, season with salt and pepper. If you prefer a thicker consistency, whisk in ½ tbsp flour with a little water until smooth and stir it into the sauce, then bring to a boil again.

7. 7.

   Slice the sour roast and serve on plates or a platter with a drizzle of sauce.