Sauerbraten

Method

Combine vinegar, stock, roughly chopped onions, carrots, celery, bay leaves, juniper berries, peppercorns, thyme and mustard seeds in a large bowl. Add the beef joint, cover and refrigerate for 3-5 days, turning occasionally. Remove the meat from the marinade, reserving the liquid and vegetables. Pat the beef dry and season with salt. Heat oil in a heavy casserole and brown the meat on all sides until deeply caramelised, then remove. Strain the marinade, discarding the vegetables, and pour the liquid into the casserole. Return the meat, cover and braise in a 160C oven for 2.5-3 hours until very tender. Remove the meat and keep warm. Skim fat from the cooking liquid, whisk in flour mixed with sugar, add crushed ginger biscuits and simmer for 5 minutes to thicken and create a glossy sauce. Slice the beef and serve with the sauce, traditionally accompanied by red cabbage and potato dumplings.