1. 1

   Step 1

   Peel 120 g of onions and cut into rings.

2. 2

   Step 2

   Bring 250 ml of red wine, 250 ml of water, 125 ml of red wine vinegar, 1 bay leaf, 3 cloves, 5 peppercorns, 5 juniper berries, and the onion rings to a boil, then let cool.

   Timer 5 min
3. 3

   Step 3

   Wash 1.2 kg of beef roast, pat dry, and trim if necessary.

4. 4

   Step 4

   Place the meat in a bowl, pour the cooled marinade over it, and let it marinate in the refrigerator for 3-5 days; turn daily.

5. 5

   Step 5

   Remove the meat from the marinade, pat dry, and rub all over with 2 tsp of salt and 1 tsp of black pepper.

6. 6

   Step 6

   Heat 50 g of clarified butter in a roasting pan and sear the meat well on all sides, then remove.

   Timer 10 min
7. 7

   Step 7

   Dice 130 g of onions, slice 200 g of carrots, slice 90 g of leek into rings, and dice 90 g of celeriac.

8. 8

   Step 8

   Sauté the diced onions in the roasting pan over high heat for about 2 minutes.

   Timer 2 min
9. 9

   Step 9

   Add the carrots, leek, celeriac, and 2 tbsp of tomato paste and sauté briefly.

   Timer 3 min
10. 10

    Step 10

    Deglaze with 400 ml of the marinade liquid and 400 ml of beef stock.

11. 11

    Step 11

    Return the meat to the roasting pan, add 1 bay leaf, 10 peppercorns, 5 juniper berries, and 7 g of parsley.

12. 12

    Step 12

    Cover and let the dish braise.

13. 13

    Step 13

    Stir 90 g of gingerbread (Soßenkuchen) into the sauce to thicken it; stir in 40 g of raisins and 1 tbsp of sugar beet syrup/honey to taste.

    Timer 5 min

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