Summary

Ingredients

• 0.5 liter ½ vinegar (red wine) or red wine
• 2 onions)
• 1 parsley root (s)
• 8 juniper berries
• 5 grains allspice
• 2 bay leaves
• 10 peppercorns, white
• 4 clove (s)
• Tablespoons salt and pepper
• 1 ½ kg roast beef, bug or nut
• Pepper from the grinder
• 2 tablespoon clarified butter
• 2 tablespoon tomato paste
• 1 pack gingerbread (Nuremberg sauce)
• possibly sour cream or sour cream

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Instructions

1. Pour vinegar or wine into a saucepan with a good 3/4 l of water.
2. Peel the vegetables and cut into large pieces. Add the spices, salt and sugar to the vinegar water. Boil the stock vigorously for 5 minutes and let it cool down a little.
3. Wash the meat, dab it off, place it in a porcelain bowl and pour the stock over it. The meat must be completely covered, if necessary add some red wine or water. Cover and let steep in the refrigerator for 3-4 days. Turn once a day.
4. Before further processing, take the meat out of the refrigerator and the marinade at least 30 minutes beforehand so that it is not too cold.
5. Preheat the oven to 200 °, fan oven 180 °.
6. Pat the meat dry with kitchen paper and rub all around with the
7. Season the pepper. Heat the lard in a roaster and brown the meat on both sides.
8. Pour the marinade through a sieve into a bowl. Remove the bay leaves. Put the vegetables with the spices in the roasting pan and roast them. Add the tomato paste, deglaze with half of the stock and cover the roast in the oven for 2 hours. Turn in between and, if necessary, pour in the brew. After 1 hour add the dissolved gingerbread sauce.
9. At the end of the cooking time, remove the roast and cut into thin slices. Remove the frying residue on the edge of the roaster, pour the sauce through a sieve and return to the saucepan and heat briefly. If necessary thicken with sour cream or sour cream. Reheat the meat in the sauce.
10. Serve with potato dumplings or ribbon noodles and a green salad.