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. Heat the white balsamic vinegar and vegetable or beef stock to a boil over high heat.
2. Add the chopped onions, diced carrots, bay leaves, star anise, and gingerbread spice. Return to a boil and cook for 2-3 minutes.
3. Remove from heat and let the marinade cool to room temperature (roughly 30 minutes). Stir in the buttermilk.
4. Wash the roast and pat dry. Place in a container and pour the marinade over it, ensuring the meat is completely submerged. Cover the container.
5. Refrigerate for 3 days, turning the meat once daily.
6. Remove the meat from the marinade and pat dry. Season with salt and pepper.
7. Heat the clarified butter in a roasting pot over medium-high heat. Brown the meat on all sides, about 8-10 minutes total.
8. Strain the marinade through a sieve, separating the liquid from the solids.
9. Add the strained vegetables and spices to the pot with the meat and cook for 2-3 minutes.
10. Pour 500 ml of the strained marinade liquid into the pot and cover with a lid. Reduce heat to low and simmer for 2 to 2.5 hours.
11. While the meat cooks, soak the raisins in water or cognac for roughly 20-30 minutes.
12. When the roast is finished cooking, remove it from the pot and keep it warm on a serving platter.
13. Strain the cooking liquid through a sieve into a separate saucepan.
14. Stir in the drained raisins and cream. Simmer over medium-low heat for 5 minutes.
15. Season the sauce with salt, pepper, and honey to taste.
16. If desired, thicken the sauce to your preference.