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German pot roast

WITH WINE

Preparation time:

about 45 minutes, excluding marinating time

Braising time: 1¹/₂–2 hours

750 g/1¹/₂ lb beef topside (round)

For the marinade:

2 onions 1 bunch soup vegetables (celery, carrots, leeks) 5 juniper berries 15 peppercorns 5 allspice corns 2 cloves 1 bay leaf 250 ml/8 fl oz (1 cup) white wine vinegar 375 ml/13 fl oz (1⁵/₈ cups) water or red wine 3 tablespoons cooking oil, e.g. sunflower or rape seed (canola) oil salt, pepper 375 ml/13 fl oz (1⁵/₈ cups) reserved marinade liquid 50 g/2 oz pumpernickel or gingerbread a little sugar

Per serving:

P: 43 g, F: 13 g, C: 14 g, kJ: 1538, kcal: 368, CU: 1.0

1 Pat the meat dry with a kitchen paper towel.

2 For the marinade, peel the onion and cut into slices. Prepare the celery and carrots, peel and wash; then leave to drain. Prepare the leeks, cut in half lengthways, wash thoroughly and leave them to drain. Cut up the vegetables you have just prepared into small pieces.

3 Stir the onions and soup vegetables together with the juniper berries, peppercorns, allspice corns, cloves, bay leaf, vinegar and water or red wine. Put the meat in a bowl and pour in the marinade (photograph 1). Cover the bowl with a lid or clingfilm (plastic wrap) and leave to marinade in the refrigerator for about 2 days, stirring occasionally.

4 Then remove the marinated meat from the marinade and pat dry. Pour the marinade through a sieve and reserve 375 ml/13 fl oz (1⁵/₈ cups). Put the marinade and the vegetables to one side.

5 Heat the oil in a heavy-based saucepan. Add the meat and brown briskly on all sides, then season with salt and pepper. Add the drained vegetables and continue frying (sautéing) briefly. Add a little of the reserved marinade to the meat and vegetables. Cover and braise over medium heat for about 30 minutes, stirring occasionally. As the liquid in the pan evaporates, gradually replace with more marinade.

6 Crumble the pumpernickel or gingerbread finely, add to the pan and continue cooking for about another 1¹/₂ hours.

7 When cooked, remove from the heat and leave to rest for about 10 minutes so that the meat juices have time to settle.

8 Rub the cooking juices together with the vegetables through a sieve and heat up the liquid again. Season this sauce with salt, pepper and sugar. Slice the meat and arrange on a preheated dish. Serve the sauce with the meat.

Serve with: macaroni or boiled potato dumplings (p. 170), red cabbage (p. 120).

Recipe variation 1: For a sweet pot roast (photograph 2), add to the sauce 50 g/2 oz (⅓ cup) raisins or 100 g/3¹/₂ oz halved grapes with the seeds removed. Instead of gingerbread, use 20 g/³/₄ oz (¹/₄ cup) grated plain (unsweetened) chocolate. Recipe variation 2: For a beef stew in the Sauerland style (photograph 3): Pat the meat dry with a kitchen paper towel, cut up into largish chunks and put in a shallow bowl. Prepare the marinade as described above but add only 200 ml/7 fl oz (7/8 cup) red wine, water and 5 tablespoons white wine vinegar. Coarsely chop 250 g/9 oz (1²/₃ cups) mixed dried fruit (for instance,