Rheinischer Sauerbraten with Raisins and Gingersnap Gravy

• 500 ml Red wine vinegar
• 2 tbsp Light brown sugar
• 3 pieces Bay leaves
• 6 pieces Whole cloves
• 1 tsp Black peppercorns
• 2 medium Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 1.2 kg Beef roast
• 2 tbsp Sunflower oil
• 500 ml Beef stock
• 80 g Ginger biscuits
• 60 g Raisin

1. In a large bowl, whisk together the red wine vinegar and light brown sugar until the sugar dissolves. Add the bay leaves, cloves and peppercorns. Roughly chop the onion, carrot and celery and stir them into the marinade.
2. Add the beef to the bowl, turning to coat well. Cover and refrigerate for 24 hours, turning the beef once or twice if you remember so it marinates evenly.
3. Lift the beef out of the marinade and pat it dry; keep the marinade and vegetables. Heat the sunflower oil in a dutch oven over medium-high heat, then brown the beef well on all sides. This should take 8 to 10 minutes in total.
4. Pour in the reserved marinade with the vegetables and bring to a simmer, scraping up any browned bits. Add the beef stock, return the beef to the pot, and bring back to a gentle simmer. Cover and braise on low heat for 2 to 2 1/2 hours, turning the beef once, until very tender.
5. Transfer the beef to a board and loosely cover to keep warm. Strain the braising liquid into a saucepan, pressing on the vegetables to extract as much flavour as possible. Discard the solids and return the liquid to a gentle simmer.
6. Crush the ginger biscuits to fine crumbs, then whisk them into the simmering sauce a little at a time. Simmer for 5 to 8 minutes, stirring often, until the gravy thickens and the biscuit flavour mellows. Stir in the raisins and simmer for 2 minutes to plump them.
7. Slice the beef and return any resting juices to the gravy. Spoon plenty of the raisin and gingersnap gravy over the slices to serve. If the sauce thickens too much as it stands, loosen it with a splash of hot beef stock.

Made this recipe? Rate it — a comment is optional.