here's a recipe for an authentic german sauerbraten
also called 'Rheinländischer Sauerbraten'
2 cups red wine
1 cup red wine vinegar
1 tsp juniper berries
2 bay leaves
2 tsp mustard seeds
½ cup carrots
2 lbs shoulder of beef
1 tbs clarified butter
1 cup vegetable broth
3 tsp starch flour
1 tsp sugar
1 oz / 30 g raisins (if desired, I don't like that too much)
The meat should be allowed to baste in the marinade for at least 48 hours. Bring the red wine, vinegar, juniper berries, cloves, bay leaves and mustard seeds to a boil in order to allow the spices to develop their flavours. Allow the marinade to cool. Add the roughly chopped carrots and onions. Place the meat in the marinade and marinate covered in a cool place for 48 hours. Remove the Sauerbraten and pat dry. Do not throw away the marinade. Heat the clarified butter in a casserole and brown the meat on all sides at a high temperature. Add marinade to the casserole, cover and braise for approx. 90 minutes. Occasionally pour more marinade over the meat during the cooking process. When the meat is tender, remove from the casserole and wrap in aluminium foil to keep warm. Strain the cooking liquid and pour into a saucepan. Add the stock and bring to a boil. Mix the cornflour with 1 tsp of cold water, add to thicken the sauce. Season with salt, pepper and sugar to taste. (If desired, add the raisins to the sauce.) Cut the meat in slices and serve with the sauce. Serve with e.g. potato dumplings and favorite veggies or mixed salad.
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