Sauerbraten (Rhineland classic) — Gingerbread sauce

Marinade

1. 1In a large non-reactive bowl or container combine red wine, red wine vinegar, chopped onion, carrot, celery, juniper berries, bay leaves, whole cloves and peppercorns.
2. 2Place the beef roast in the marinade, pressing to submerge. Cover and refrigerate for 24 to 48 hours, turning the roast once or twice to ensure even flavor penetration.
3. 3Remove the roast from the marinade and pat dry, reserving the marinade and vegetables. Strain the marinade through a fine sieve and keep the liquid and solids separate.

Braising

1. 1Season the roast with salt. In a heavy Dutch oven, heat a few tablespoons of oil over medium-high heat and brown the roast on all sides until a deep crust forms, about 3–4 minutes per side.
2. 2Remove the roast and reduce heat to medium. Add the reserved strained vegetables and sauté briefly until lightly browned to release their aroma.
3. 3Return the roast to the pot, pour in the strained marinade liquid to come about two-thirds up the roast, and bring to a gentle simmer.
4. 4Cover and braise in a low oven (150°C / 300°F) or on the stovetop at a very low simmer for about 3 hours, turning the roast once halfway, until the meat is fork-tender.

Finishing the sauce

1. 1Remove the roast and keep warm. Strain the braising liquid through a fine sieve, pressing on solids to extract flavor, and return the liquid to a clean saucepan.
2. 2Bring the liquid to a simmer and whisk in the crushed lebkuchen gradually until dissolved and the sauce begins to thicken and deepen in color.
3. 3Add the raisins and simmer gently 5–10 minutes to plump them. If the sauce needs thickening, stir a slurry of flour and a little water or whisk in the butter until glossy.
4. 4Adjust seasoning with salt and a little sugar if the vinegar is too assertive. Slice the roast across the grain and spoon the gingerbread sauce over the meat to serve.