Sauerbraten

Steps

1. Cut the beef into rough pieces.
2. Prepare a marinade using red wine vinegar, red wine spices (with pepper), bay leaves, juniper berries, and cloves. Place the beef in this mixture for at least three days.
3. After cooling down, add 100 to 200 milliliters of Port wine to the marinade.
4. Pan-fry the marinated beef using lard or butter until it is browned on all sides and caramelized slightly.
5. Add soup greens (or other vegetables) and the remaining marinade to the pan with the beef.
6. Transfer the beef, vegetables, and liquid mixture into an oven preheated to 160 degrees Celsius with circulating air. Cook for at least two and a half hours, basting occasionally with some of the cooking liquid.
7. Remove the meat from the oven and set it aside to rest.
8. Strain the remaining sauce base by discarding the vegetables (soup greens) and marinade solids.
9. To thicken the sauce, add crumbled pumpernickel bread or raisins, depending on your preference. If using raisins, they help balance the sour flavor of the meat.
10. Stir in heavy cream to finish the sauce.