Summary

Ingredients

• 1.2 kg beef, (shoulder or leg marinated beef)

For the marinade:

• 1 piece (s) celeriac
• 1 large carrot
• 2 medium onion (s)
• 2 cloves garlic
• 2 carnation (s)
• 2 bay leaves
• 10 peppercorns
• 5 juniper berries
• salt
• sugar
• 400 ml red wine
• 200 ml red wine vinegar

For the roast:

• 2 tablespoon fat
• 2 onions)
• 2 tablespoon honey
• 200 ml meat stock
• 100 g honey cake (honey bread)
• 4 tablespoon raisins

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Instructions

1. First of all, the meat must be pickled. This happens about a week before the actual cooking process. To do this, roughly chop the root vegetables (carrot, celery, onions with peel, garlic). Mix the meat with the vegetables, spices (cloves, bay leaves, peppercorns, juniper, salt and sugar), wine and wine vinegar. Marinate in a closed container in the refrigerator. Of course, the meat can also be vacuum-sealed with the marinade if you have a vacuum sealer.
2. After a week, remove the meat from the marinade, dry it and pour the marinade through a sieve. Discard the vegetables.
3. Heat the fat in a roaster and let the meat take on color. Also add the diced onions and let them turn golden yellow. Then add the honey and fill up with the strained marinade and the meat stock. Cook for a good 2 hours over medium heat with the lid on. Turn the meat every half hour.
4. After the cooking time, put the meat aside, covered, and crumble the honey bread in the sauce. Let the sauce simmer gently until the bread has dissolved. Mix the sauce finely with the hand blender and then season again to taste. Now add the raisins.
5. Serving: cut the meat and napkin with the sauce. Homemade potato dumplings and red cabbage are enough!