Sauerbraten

Place the beef in a small deep dish. Add the red wine, wine vinegar, water, diced carrot, parsley root, celery root and onion, along with the bay leaf, cloves, juniper berries and allspice. Cover and marinate in the refrigerator for 48 hours, turning the piece once or twice.

Remove the beef from the marinade and pat it dry thoroughly with paper towels. Strain the marinade, reserving the vegetables, and set the liquid aside.

Heat the oil in a heavy ovenproof pot. Season the beef with salt and sear on all sides over high heat until deep brown, about 8–10 minutes.

Add the vegetables from the marinade to the pot and sauté for another 5 minutes. Pour in the beef stock and the strained marinade so the liquid comes about halfway up the piece of meat.

Cover the pot and braise in the oven, preheated to 180°C, for about 2 hours, turning the piece over after 1 hour. The beef is done when it can be easily pierced with a fork.

Transfer the meat to a board and cover with foil. Press the liquid with the vegetables through a sieve back into the pot, add the raisins, crumbled rye gingerbread and sugar, then simmer over low heat for 10–15 minutes until the sauce thickens.

Taste the sauce and add salt if needed. Slice the sauerbraten across the grain and serve hot with the sauce.