Rheinischer Sauerbraten (Rhineland Sauerbraten)

Roasted beef in a sweet and sour raisin sauce

Ingredients for 6 portions:

• 1/4 liter (1/4 quart) red wine vinegar
• 1/2 tsp black peppercorns
• 2 cloves
• 5 juniper berries
• 2 bay leaves
• 1 kg (2.2 lbs)  rump roast with fat removed (Schwanzstück ohne Knochen)
• 100 g (3.5 oz) fat-streaked bacon
• 2 onions
• 1 carrot
• 1 parsley root
• 1 piece celery root
• 4 T oil
• salt
• freshly ground black pepper
• 50 g (1.75 oz) Lebkuchen for sauces (Saucenlebkuchen – should be found in the flour aisle of any large German grocery store.  In the US, you can also try substituting gingerbread, but it shouldn’t be very sweet)
• 1/8 bottle of red wine
• 100 g (3.5 oz) seedless raisins
• Sugar beet syrup (Rübenkraut/Zuckerrübensirup), apple butter (Apfelkraut), or currant jelly (Johannisbeergelee) to taste

Preparation time: about 2 3/4 hours (+ 3 days marinating)

Per portion: 570 calories

Directions:

1. Pour the red wine vinegar into a pot with 3/8 liter water and bring to a boil.  Coarsely grind up the peppercorns, cloves and juniper berries in a mortar. Add the spice mix and the bay leaves to the stock and allow to boil for 2 more minutes.  Remove from heat and let cool.
2. Place the roast in a bowl that is not too big and pour the cooled stock over.  The roast should be fully covered. Cover the bowl and refrigerate for 3 days.  Turn the roast once daily.
3. Shortly before preparing the roast, cut the bacon in fine strips.  Peel the onions and coarsely chop.  Clean the carrot, parsley root and celery root. Peel and cut them in small pieces.
4. In a wide pot, heat the oil.  Add the bacon and render.  Take the roast from the marinade, pat dry, then rub on all sides with salt and pepper.  Brown the roast on all sides to a nice dark color.
5. Pour the marinade though a fine sieve and heat.  Scatter the onion and prepared vegetables around the meat and roast shortly.  Pour about 1/4 liter of the marinade into the pot. Layer the Lebkuchen on top, then cover the pot.  Over low heat, braise the meat for about 2 hours.  Now and then baste with the warmed red wine.
6. Remove the meat and keep warm.  Pass the sauce and vegetables through a sieve and place back in the pot.  Add the raisins and stir well.  Boil until thickened somewhat.  Add salt, pepper and sugar beet syrup (Rübenkraut) to taste.  Serve the meat sliced, with the sauce.

• Sides: Potato dumplings

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