For the marinade:
- 1 ½ – 2 kg (3-4 lbs) beef roast (such as rump or bottom round)
- 2 onions, sliced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 bay leaves
- 10 whole cloves
- 10 whole peppercorns
- 2 cups red wine vinegar
- 2 cups water
- ½ cup red wine (optional)
- ½ cup brown sugar
- 2 tsp salt
- 2 tsp mustard seeds
- 1 tsp juniper berries
- 1 tsp whole allspice
- 1 tsp whole coriander seeds
For cooking:
- 2 tbsp vegetable oil
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
For serving:
- Potato dumplings or mashed potatoes
- Red cabbage or sauerkraut
- Lingonberry jam (optional)
Instructions:
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