Sauerbraten

Steps

1. 1
   Bring the vinegar, wine and water to the boil with the onions, carrot, celeriac, bay leaves, juniper, cloves and peppercorns, then let the marinade cool completely.
2. 2
   Put the beef in a snug glass or ceramic bowl, pour over the marinade to cover, cover and refrigerate for 3 days (up to 5), turning it once a day. The acid tenderises the meat and gives the dish its sourness.
3. 3
   Lift out the beef, pat it very dry and season with the salt. Strain the marinade, keeping the liquid and the vegetables separately.
4. 4
   Heat the oil in a casserole over high heat and brown the beef on all sides for 10 minutes. Add the marinade vegetables and fry for 5 minutes.
5. 5
   Pour in 500 ml of the marinade, bring to a simmer, cover and braise over low heat for 2½–3 hours, turning once, until tender.
6. 6
   Lift out the beef and keep it warm. Strain the braising liquid into a saucepan, pressing on the vegetables, add the gingerbread, raisins and sugar and simmer for 10 minutes, stirring, until the gingerbread dissolves and thickens the gravy.
7. 7
   Taste: it should be sweet and sour at once. Add a little more marinade if it is too sweet, and season.
8. 8
   Slice the beef across the grain and pour over plenty of the gravy.