Sour Roast with Almond Crumbs

Ingredients

• 1.2 kg beef (from the upper back)
• 1 l meat broth
• 0.5 l white wine vinegar
• 1 bay leaf
• 2 cloves of mace
• 6 crushed juniper berries
• 1 tsp black peppercorns
• 1 bundle vegetable stock vegetables
• Salt
• ground pepper from a mill
• 2 tbsp clarified butter
• 2 pieces Aachener Printen (or gingerbread)
• 50 g rye bread

Instructions

1. 1.

   Wash, trim, peel if necessary, and finely chop the vegetable stock vegetables.

2. 2.

   Rinse the meat. Bring the broth, vinegar, herbs, spices, and chopped vegetable stock vegetables to a boil and let cool. Then place the meat in it and marinate for about 3–4 days, turning it over repeatedly during that time.

3. 3.

   Remove the meat, pat dry, and season with salt and pepper. Brown the meat all around in hot clarified butter. Add the vegetable stock vegetables, half of the marinade, crumbled Printen or gingerbread, and rye bread. Cover and braise in the oven at 160°C for about 2–2½ hours, basting occasionally with the remaining marinade.

4. 4.

   Remove the meat from the pot, puree the sauce, and strain it through a sieve. Slice the meat to serve, pour over the sauce, and sprinkle almond flakes as desired.