The Rhineland's marinated pot roast, curing beef in spiced vinegar for days to create complex sweet-sour gravy, traditionally served with potato dumplings and red cabbage.
Ingredients
- 1.5kg beef rump
- 500ml red wine vinegar
- 500ml water
- 2 onions
- 2 carrots
- 2 leeks
- 10 peppercorns
- 5 cloves
- 2 bay leaves
- 1 cinnamon stick
- 3 juniper berries
- 50g raisins
- 50g ginger snaps (crushed)
- 2 tbsp sugar
- beef fat or oil
Instructions
1
The Marinade
Combine vinegar, water, sliced vegetables, and spices. Submerge beef completely. Refrigerate 3-5 days, turning daily.
2
Drying
Remove meat, pat dry. Strain marinade, reserve vegetables and liquid separately.
3
Searing
Brown meat in beef fat on all sides in Dutch oven.
4
Braising
Add reserved vegetables. Pour marinade to cover halfway. Bring to boil, reduce to simmer. Cover, cook 2.5 hours.
5
Gravy
Remove meat. Strain cooking liquid. Add crushed ginger snaps and raisins. Simmer until thickened. Add sugar to balance acidity.
6
Slicing
Slice meat against grain. Serve with gravy, red cabbage, and kartoffelklöße.