Rhenish Sauerbraten with Raisin Sauce

Ingredients

• beef chuck roast1.5 kg
• red wine vinegar500 ml
• water500 ml
• onion2 medium, sliced
• carrot2 medium, sliced
• celery stalk2, chopped
• bay leaves4
• whole cloves6
• black peppercorns1 tbsp
• juniper berries1 tbsp
• all-purpose flour2 tbsp
• vegetable oil2 tbsp
• raisins100 g
• honey2 tbsp

Directions

1. 1

   In a large pot, combine the vinegar, water, onion, carrot, celery, bay leaves, cloves, peppercorns, and juniper berries. Bring to a boil, then cool completely. Place the beef in a large non-reactive container and pour the marinade over it. Cover and refrigerate for 3 to 5 days, turning the meat once a day.

2. 2

   Remove the beef from the marinade and pat it dry with paper towels. Strain the marinade, reserving the liquid and vegetables separately. Season the beef generously with salt and pepper, then dredge it in flour, shaking off any excess.

3. 3

   Heat the oil in a Dutch oven over medium-high heat. Brown the beef on all sides, about 8 minutes total. Transfer to a plate. Add the reserved vegetables to the pot and cook until softened, about 5 minutes. Pour in the reserved marinade and bring to a simmer.

4. 4

   Return the beef to the pot, cover, and transfer to a preheated oven at 160°C (320°F). Braise for 2 to 2.5 hours, until the meat is fork-tender. Remove the beef and keep it warm.

5. 5

   Strain the cooking liquid into a saucepan, pressing on the solids to extract flavor. Add the raisins and honey. Simmer over medium heat until the sauce thickens slightly, about 10 minutes. Season with salt and pepper to taste.

6. 6

   Slice the beef against the grain and serve with the raisin sauce. Traditionally accompanied by potato dumplings and red cabbage.