Sauerbraten

Instructions

1. Mix the vinegar, wine, water, sliced onions, carrot, celery, bay leaves, cloves, juniper and peppercorns in a deep dish.
2. Submerge the roast in this marinade, cover and let it rest in the fridge for 3 to 4 days, turning it each day.
3. Drain the meat, pat it dry and season it with salt. Strain the marinade, keeping the vegetables.
4. In a casserole, brown the roast in the oil on all sides, then remove it.
5. Fry the drained vegetables in the fat, add the strained marinade, return the meat and bring to a simmer.
6. Cover and braise gently for 2 h 30 to 3 hours, turning the meat once.
7. Remove the roast, blend the sauce, add the gingerbread and sugar, then thicken with a butter-flour paste. Slice the meat and coat it with the sauce.