Zubereitung

1. 1

   For the marinade, put the water, the red wine vinegar and the red wine in a pan. Peel the onions, the carrots and the celeriac, cut them into rough dice and add them with the bay leaves, the juniper berries, the cloves and the peppercorns. Simmer everything gently, uncovered.

2. 2

   Let the marinade cool completely. Put the beef joint in a suitable bowl, pour over the cold marinade and leave it covered in the fridge to marinate for three days, turning the meat daily.

3. 3

   Lift the meat out of the marinade, pat it dry and season it all over with the salt and pepper. Pour the marinade through a sieve, catching the vegetables and spices.

4. 4

   Heat the clarified butter in a casserole and brown the joint vigorously all over on a high heat, then lift it out.

5. 5

   Fry the drained marinade vegetables in the fat until they take on colour. Return the joint, pour in the marinade and bring everything to the boil.

6. 6

   Put on the lid and braise the joint over a low heat until it is meltingly tender and a fork slides in without resistance, turning the meat twice.

7. 7

   Lift out the joint and keep it warm, covered. Pass the sauce through a sieve into a pan, pressing the vegetables well.

8. 8

   Crumble the gingerbread, stir it into the hot sauce and let it simmer uncovered until it thickens to a velvety consistency.

9. 9

   Stir in the cream and the sugar and season the sauce to a pronounced sweet-and-sour balance. Carve the joint into thick slices and spoon the sauce over.