Directions

• For the marinade:
• Wash the soup vegetables (except the parsley) and cut into 1 – 2 centimeter large pieces. Peel onions, halve them and cut them roughly into pieces. Place the vegetables & onions in a large saucepan and pour in 750 milliliters of dry red wine and 250 milliliters of red wine vinegar. Add the parsley, 2 – 3 sprigs of rosemary & the spices (juniper berries, pimento seeds, cloves, bay leaves, mustard seeds & peppercorns). Bring the marinade to a boil & allow to simmer for about 4 – 5 minutes, then remove from the stove and allow to cool completely.
• For the beef:
• Place the beef into a suitable baking dish, plastic container or saucepan and pour over the cold marinade. The beef should be completely covered by the liquid, then allow to marinate in the refrigerator for 2 – 4 days.
• For the marinated pot roast:
• Lift the beef out of the marinade, thoroughly dab with kitchen paper and then season with salt and pepper from all sides. Pour the marinade through a sieve, collect the liquid and let the vegetables drain well.
• Heat up a roasting tin or a large pot adding a tablespoon of clarified butter and sear the beef on all sides for a few minutes, then lift it out of the roasting pan and set aside briefly. Next give the drained vegetables into the roasting pan and fry for 2 – 3 minutes, turning occasionally. Stir in 1 – 2 tablespoons of tomato paste until everything has a slight tomato glaze and allow to brown for 1 – 2 minutes.
• Now place the meat back into the roasting pan and pour over the whole liquid/marinade. Allow to boil up once and then lightly simmer for 2 hours over low heat (level 2 – 3 of 10) with the lid closed. Possibly turn the roast after 1 hour.
• For the sauce:
• After 2 hours, lift the beef out of the roasting tin, wrap into 1 – 2 sheets of aluminum foil and place aside to keep warm (possibly in the oven). Pour the sauce through a fine sieve, collect the vegetables and squeeze it out with a spoon. Then crumble 125 grams of pumpernickel (alternatively honey bread) into the sauce. Add 2 – 3 tablespoons of beet syrup and season the sauce with salt and pepper.
• Puree the sauce with a blender until the pumpernickel has dissolved almost completely, then bring to a boil and allow to simmer until the sauce reaches the desired consistency. To finish, add 50 grams of raisins and 50 grams of cranberries to the sauce and serve.
• With a knife cut the roast into slices and serve with the sauce, potato dumplings & homemade apple red cabbage.
• Bon Appetite!