Method

1. INSTRUCTIONS
2. MARINADE:
3. Place all of the veggies and herbs in a heavy stock pot along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns.
4. Add the red wine, red wine vinegar and water.
5. Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes.
6. Turn off the heat and let the mixture cool down completely.
7. Place the beef in the marinade and put the lid on the pot.
8. Let it marinate in the fridge for at least 4 days, preferably 7.
9. (Traditionally, the marinating time is as long as 2 weeks!)
10. Unless the meat is completely covered with liquid, turn the joint over once every day.
11. Remove meat, pat it dry with paper towels, and strain the liquid from the vegetables.
12. Keep both the liquid and the vegetables.
13. COOK THE BEEF:
14. Rinse the pot out and heat a tablespoon or two of oil in it over high heat.
15. Brown the joint on all sides. Remove beef and set aside.
16. Cook the bacon until done.
17. Leave about 2 tablespoons of oil/fat in the pot.
18. Place the strained vegetables in the pot with the bacon and cook for 5-7 minutes.
19. Stir in the flour, cooking the mixture for a minute or two.
20. Add the liquid that you strained from the vegetable marinade, bring it to a boil, stirring constantly to prevent lumps.
21. Add the raisins, honey and crushed ginger biscuits.
22. Return the beef to the pot.
23. Bring to a boil, reduce the heat to low, cover and simmer for 2-4 hours or until the meat is very tender.
24. Cooking time will vary depending on the type of joint and how long it was marinated.
25. Note: The longer you let the beef marinate the faster it will cook because the meat will be more tender from the start.)
26. Check on your joint periodically for doneness.
27. When the beef is done, remove and transfer it to a plate, tent it in foil to keep warm, and let it rest for 5 minutes before slicing.
28. PREPARE GRAVY:
29. While the roast is resting, strain the gravy and return the gravy to the pot.
30. Taste and more sugar, salt and pepper as desired.
31. If you want your gravy thicker, make a cornflour paste to thicken the gravy.
32. Note: The balance of sour to sweet is a matter of personal taste - adjust the flavor according to your preference.
33. If the flavor is too strong for you, you can dilute it with a little water or stock.
34. Spoon the gravy over the sliced Sauerbraten and serve immediately.
35. Serve with Homemade German Rotkohl and boiled potatoes, Homemade German Spätzle, Semmelknödel or Kartoffelklöße .