Summary

Ingredients

• 1 kg roast beef or horse roast
• 2 large onions, (chopped)
• 3 large carrot (s), (diced)
• 250 ml balsamic vinegar, (white)
• 400 ml vegetable stock or beef stock
• 250 ml buttermilk
• 2 bay leaves
• 2 star anise
• 1 tablespoon, leveled gingerbread spice
• salt and pepper
• 75 g raisins
• 100 ml cream
• honey
• Clarified butter

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Instructions

1. Bring the vinegar with the stock to the boil.
2. Add the vegetables and spices and bring to the boil briefly.
3. Let the marinade cool and stir in the buttermilk.
4. Wash the meat, pat dry and place in a suitable container. Cover completely with the marinade and close the container.
5. Store in a cool place for 3 days, turning the meat every day.
6. Remove the meat from the marinade and dry it well. Rub with salt and pepper.
7. Heat the clarified butter in a roaster. Brown the meat on all sides.
8. Pour the marinade through a sieve, catching the liquid.
9. Add the contents of the sieve to the meat and fry a little.
10. Pour in 500 ml marinade and cover the meat over low heat for 2-2.5 hours.
11. In the meantime, soak the raisins in water or cognac.
12. Take the finished roast out of the pot and keep it warm.
13. Pour the meat stock through a sieve into another saucepan.
14. Add the raisins and cream and simmer for 5 minutes.
15. Season the sauce with salt and pepper and a little honey.
16. If you like, you can thicken the sauce a little.