Roastbeef German-Style

A community recipe by Anonymous

Not tested or verified by Nigella.com

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Introduction

My grandma always made that for me... I can't live without it anymore!

Ingredients

Serves: 4

Metric Cups

½ litre red wine (dry)
125 millilitres vinegar
celeriac (a piece)
carrots (a piece)
leeks (a piece)
2 onions
peppercorns
2 bay leaves
4 juniper berries
2 kilograms beef (this recipe was originally made with horse meat)
30 grams lard
100 grams pumpernickel (german black bread, or use gingerbread)
1 handful raisins
125 millilitres beef stock (1 beef oxo cube liquidated in 125 ml warm water)
salt

⅞ pint red wine (dry)
4 fluid ounces vinegar
celeriac (a piece)
carrots (a piece)
leeks (a piece)
2 onions
peppercorns
2 bay leaves
4 juniper berries
4⅖ pounds beef (this recipe was originally made with horse meat)
1 ounces lard
3½ ounces pumpernickel (german black bread, or use gingerbread)
1 handful raisins
4 fluid ounces beef broth (1 beef oxo cube liquidated in 125 ml warm water)
salt

Method

Roastbeef German-Style is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix Redwine and Vinegar.
Clean the celeriac,carot, leek wash it, chop or slice it. Peel the onions and cut it half. Put the herbs and spices together with the vegetables into the vinegar/wine mix.
Put the beef in the marinade fully covered and let it soak for 2-3 days on a cool place in the kitchen.
At the Prep-Day: Take the beef out of the marinade, dry and salt it all around. Afterwards you roast it gently in the lard til it builds up a nice crust.Then you put a bit of marinade into it. Then bit by bit the rest of the marinade and the beefstock in.Let it now stew for 45 min. with a lid covered.
Turn the beef, put the chopped pumpernickel/ginerbread into the beefpot and let it gently, mild stew for another 30 min. DonÂ´t forget to pour over the beef with the marinade/stock from the pot.
Afterwards take the beef out and keep it warm. Strain or whisk (as you like) the sauce from the pot.
Put the raisins in and reboil it. Slice the beef put on a warm plate and serve it with the sauce.
Add it with boiled potatoes, or dumplings or mash potatoes. I also love to eat red cabbage with it!!! Yummy!

Mix Redwine and Vinegar.
Clean the celeriac,carot, leek wash it, chop or slice it. Peel the onions and cut it half. Put the herbs and spices together with the vegetables into the vinegar/wine mix.
Put the beef in the marinade fully covered and let it soak for 2-3 days on a cool place in the kitchen.
At the Prep-Day: Take the beef out of the marinade, dry and salt it all around. Afterwards you roast it gently in the lard til it builds up a nice crust.Then you put a bit of marinade into it. Then bit by bit the rest of the marinade and the beefstock in.Let it now stew for 45 min. with a lid covered.
Turn the beef, put the chopped pumpernickel/ginerbread into the beefpot and let it gently, mild stew for another 30 min. DonÂ´t forget to pour over the beef with the marinade/stock from the pot.
Afterwards take the beef out and keep it warm. Strain or whisk (as you like) the sauce from the pot.
Put the raisins in and reboil it. Slice the beef put on a warm plate and serve it with the sauce.
Add it with boiled potatoes, or dumplings or mash potatoes. I also love to eat red cabbage with it!!! Yummy!