If you can`t buy Aachener Kräuterprinten, you can also use gingerbread, but it tastes much better with the Printen.
Put the vinegar, water, cloves, mustard seeds, peppercorns and bay leaves in a large saucepan. Cut the onions into rings and add them as well. Wash and chop the soup vegetables and add to the saucepan. Now let the whole boil for about 5 minutes. Then let it cool down. Wash the beef briefly with water and pat dry. Put everything in a large bowl or in the large saucepan and cover with cling film and leave to stand in the refrigerator for 3 days. Turn the meat in the pot / bowl after approx. 1 1/2 days. (It is best not to use a metallic vessel, ceramic pots or glass bowls are best)
Take the meat out of the container. Pass the brew through a sieve and collect the vinegar stain (for the sauce). Discard the vegetables etc.
Now heat the fat in a large casserole and sear the meat in it. If the roast has a nice brown surface and pour the stock over it more often, the result is a delicious dark sauce. Now let the roast simmer slowly at a low temperature. Gradually add the currant jelly, the apple cabbage, the raisins and finally the herb sprinkles. If the sauce is too thin, despite the Printen, you can mix together excellent liquid cream and flour and use it to bind the sauce. However, this should be unnecessary after following the recipe.
The roast should stew for a total of 2 hours.
Then cut the roast into slices (the meat is very tender and almost falls apart) and serve on the plate with red cabbage and dumplings and the delicious sauce.
A dry red wine goes well with this as a drink.
Tip: Can also be served with French fries or simply on white bread. Tastes very good too!
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