Rheinischer Sauerbraten

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Boil wine, vinegar, vegetables, and spices for 5 minutes, cool completely, and pour over the beef.

Ingredients quick view

3 lb beef bottom round or chuck roast

2 cups dry red wine

1 cup red-wine vinegar

1 onion, sliced

1 carrot, sliced

1 celery rib, sliced

2 bay leaves

6 juniper berries

6 black peppercorns

3 cloves

2 tbsp clarified butter

2 cups beef stock

1/3 cup raisins

2 oz crushed German gingerbread or gingersnaps

Salt

Cool the marinade before adding the beef.

The sauce should remain tangy, not become dessert-sweet.

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