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Sour Beef



Important:

The beef will have to be marinated for at least 3 days, so make sure you buy the beef and the
ingredients for the marinade well in advance of the day you are planning to serve this dish.

Ingredients:

2 lbs beef
for the marinade:
2 cups of red wine (dry)
1 1/2 cups of red wine vinegar
1 1/2 cups of water
8 peppercorns
2 bay leaves
4 whole cloves
8 juniper berries
1/4 celery root
1 small leek
1 small carrot
1 bunch parsley
1 onion

on day of cooking:
3 1/2 oz. pumpernickel ( dark whole grain rye bread)
1 handful of raisins
1/2 cup of vegetable broth
salt
vegetable or sunflower oil

3 days before serving, wash, peel and slice the celery root and carrot. Wash and slice the leek.
Peel the onion and cut in half. Chop the parsley.

Mix the red wine, red wine vinegar and water and add the prepared vegetables and the
chopped parsley as well as the peppercorns, bay leaves, juniper berries and whole cloves.
Place the meat into the marinade, cover and leave for three days in the fridge or other cool
place.

Important: The meat has to be fully covered with marinade!

On day of serving, take the beef out of the marinade, dry and rub with salt all around.
Heat some vegetable or sunflower oil in a large saucepan and sauté the beef well on all sides.

Pour a little bit of the marinade into the saucepan with the beef and mix the rest of the
marinade with the vegetable broth. Pour this mixture carefully, little by little over the meat
and let simmer. Make sure the saucepan is covered.

After 45 minutes, turn the meat in the saucepan and add the sliced or crumbled pumpernickel.
Let simmer for another 30 minutes and frequently baste the meat with the broth.

When finished cooking, take the meat out of the saucepan and keep warm.

Sieve the sauce into a smaller saucepan, add the raisins, bind with some flour if needed until
you're happy with the texture and let boil for a minute or two. Then let simmer for appr.5 - 10
minutes.
Slice the beef, place on a plate and add the sauce separately. Serve with potato dumplings or
spaetzle, red cabbage and apple puree.

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