Summary

Ingredients

• 200 ml white wine vinegar
• 500 ml water
• 10 juniper berries
• 2 bay leaves
• 4 clove (s)
• 1 teaspoon peppercorns, black
• 1.2 kg roast beef (braised)
• 2 medium carrot (s)
• 0.25 ¼ small celeriac
• 2 medium onion (s)
• 3 tablespoon butter, or margarine
• salt and pepper
• 2 tablespoon flour
• 150 g honey cake
• 6 tablespoon raisins
• 50 g flaked almonds
• some parsley

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Instructions

1. Mix vinegar, water, juniper berries, bay leaves, cloves and peppercorns, bring to the boil and allow to cool.
2. Wash meat. Peel and wash the carrots and celery. Peel the onion. Cut everything into small pieces. Let the meat steep in the marinade for 2-3 days. From time to time to turn.
3. Take out the meat and pat dry. Drain the vegetables and collect the marinade. Fry the meat all over in 2 tablespoon hot fat. Season with salt and pepper. Add vegetables and fry for 2-3 minutes. Dust with flour, sweat and deglaze with the marinade. Crumble the honey cake with it. Cover and stew for approx. 1 3/4 hours.
4. Remove the roast, strain the sauce through a sieve. Wash the raisins, drain them. Braise the roast in the sauce with raisins for about 20 minutes.
5. Roast the almonds without fat. Add to roast about 5 minutes before the end of the braising time. Wash, pluck and chop the parsley. Season the sauce with salt and pepper.
6. Cut the meat into slices, serve with sauce and sprinkle with parsley.
7. Braised sausage and potato dumplings taste good with it.