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Sauerbraten




List of Ingredients



• 1 lb 10 oz boneless beef
  
• 2 medium onions
  
• 2 packs soup vegetables (turnip, parsnip, swede, parstley root etc.)
  
• 5 juniper berries
  
• 15 peppercorns
  
• 5 allspice berries
  
• 2 cloves
  
• 1 bay leaf
  
• 9 fl oz wine vinegar
  
• 13 fl oz water
  
• 2 tbsp vegetable fat
  
• salt
  
• freshly ground pepper
  
• 13 fl oz marinade
  
• 2 oz ginger biscuits
  






Instructions



1. Rinse the beef under cold running water, pat dry and place in a dish.
   
2. Peel and slice the onions. Wash, wipe and finely chop the soup vegetables. Mix the onions and vegetables with the juniper berries, peppercorns, allspice, cloves, bay leaf, wine vinegar and water. Place the meat in the marinade. Cover with a lid and leave in a cool place for about 4 days, turning the meat occasionally. When the meat has finished marinating, pat it dry and reserve the marinade.
   
3. Heat the vegetable fat in a pan and brown the meat well all over. Season with salt and freshly ground pepper, add the drained soup vegetables und cook for a few minutes more. Measure out 13 fl oz of the marinade and pour a little over the meat. Braise the meat, turning occasionally. Gradually replace the evaporated liquid.
   
4. Break the ginger biscuits into small pieces and add after the meat has been cooking for 1 1/2 hours. Leave the cooked meat to stand for about 10 minutes before carving, so that the meat juice settle. Cut the meat into slices and serve on a warmed dish. Strain the Meat juices.
   
5. by Monika