Zubereitung

1. 1

   For the marinade, bring the red wine vinegar, the red wine and the water to the boil in a pan. Peel the onions and carrots, cut them into slices and add them with the bay leaves, the peppercorns, the juniper berries, the cloves and the mustard seeds. Leave the marinade to cool completely.

2. 2

   Put the beef into a bowl, pour the cold marinade over it and leave it to marinate, covered, in the fridge for three to five days, turning the meat daily.

3. 3

   Lift the meat out and pat it dry, pour the marinade through a sieve and catch the liquid and the vegetables separately. Season the meat all over with salt and pepper.

4. 4

   Heat the clarified butter in a roasting pot and brown the meat well all over. Add the drained marinade vegetables and fry them with it.

5. 5

   Pour in the marinade liquid, put on the lid and braise over low heat until the meat is fork-tender and has reached a core temperature of 85 °C.

6. 6

   Take out the meat and keep it warm. Pass the sauce through a sieve into a pan, stir in the sugar beet syrup, the raisins and the crumbled Printen and let it reduce uncovered.

7. 7

   Mix the cornflour with a little cold water and thicken the sauce with it. Season it to a good sweet-and-sour balance, cut the meat into slices across the grain and serve it with the sauce.