There are two parts to this recipe, marinating and roasting. There seems to be some debate about how long, I have seen as little as 2 days and as much as 3 weeks. If meat in the fridge for that long freaks you out keep in mind that vinegar preserves; there are lots of opinions out there for how long so google as needed. Some people seem to boil the marinade briefly before putting the meat in.
This recipe is “Frei nach Dr. Oetker” but there are some notes and tweaks.
- 1 “roast for 4-6 people”
- for marinade:
Peel and slice onions thinly. Mix other marinade ingredients and put the roast and marinade in a container that is as small as can fit all of it, so that as much of the meat as possible is submerged. Alternative: put it in a zip lock or vacuum bag.
Marinade for 2-21 days. Turn the meat occasionally during marinating so that all of it gets covered into the juice.
- Suppengrün – a carrot and a stick of celery and an onion
- 50g raisins
- 50ml port or red wine or water
- 50g (1-2 slices) of German pumpernickel (not the spongy stuff you call pumpernickel in North America), or I prefer my favourite Flambe bread from our local German baker
- oil for browning the meat
- 1 tbsp Rübenkraut (not just golden syrup) or honey
Soak raisins in port so they are nice and soft when you add them to the sauce later. Keep this separate until near the end of cooking so it doesn’t get blended with the rest)
Take the meat out of the marinade and keep the marinade separate since it will be used for cooking
Brown the meat on all sides in oil in a frying pan that is deep enough for roasting it with its sauce.
While the meat is browning, cut up the suppengrün into small cubes.
Once the meat is browned, put the suppengrün, Rübenkraut or honey and about half the marinade into the frying pan with it and stew in a light boil for 30 min with a lid on. Add marinade as it steams off.
Break up the pumpernickel or Flambe into crumbs and add it to the frying pan.
Stew for another 1.5hrs or so.
Take out the meat
Put the sauce and vegetables through a blender. It should end up a as a somewhat thick sauce. Take it out of the blender, and add the raisins.
Serve with dumplings and red cabbage