Saturday, 24 October 2015
German beef roast marinated in red wine and vinegar
1 kg beef roasting joint
2 bay leaves
1 heaped tsp mustard seeds
1 heaped tsp black pepper corns
1 heaped tsp allspice
1 heaped tsp juniper berries
1 onion, cut into rings
equal amounts of red wine vinegar, red wine and water to cover the meat completely
2 slices of ginger bread
1 onion, sliced
1 heaped tsp flour
Place the meat into a large ceramic bowl or traditional marinating jar, add the onion and spices, then cover with the vinegar, wine and water. Marinate in a cool place or the fridge for at least 5 days.
Bring to the boil and cook for 1.5-2 hours until the meat is cooked. Crumble in the gingerbread about 15 minutes before serving. If this is not enought to thicken the gravy, dissolve some flour in cold water and add. Bring to the boil. Remove the meat and strain the gravy.