Pickled beef roast


  • 500 grams beef
  • For the marinade: 350 milliliters strong red wine
  • 250 milliliters vinegar (raspberry)
  • 1 onion, chopped coarsely
  • 0.5 carrot, chopped coarsely
  • 5 juniper berries
  • 3 peppercorns
  • 2 clove buds
  • 1 bay leaf
  • 0,5 teaspoons salt
  • 0,5 tablespoons sugar For the sauce: 70 grams gingerbreads for the sauce
  • 1 tablespoon sugar syrup
  • 3 tablespoons raisins
  • salt and pepper
  • 1 onion
  • 1.5 tablespoons neutral oil for frying
  • flour

Preparation method (receipt)

Mix together all marinade ingredients, bring to a boil, cook on low heat for 5 minutes, reduce the heat and let cool. Pour the marinade over the beef, cover and put in the fridge for 3 weeks. Remove the meat from the marinade, dry and fry in Dutch oven on all sides, add chopped coarsely onion,half of raisins, pepper, crushed coarsely gingerbreads, sugar syrup, fry and pour half of the marinade, Stew under a cover for 2 hours, pouring the marinade. Remove the beef from the sauce, add some flour if the sauce is to liquid. Add in the sauce remaining raisins, stew on low heat for 15 minutes, season with salt and pepper. Slice the meat and serve with the sauce.

beef red wine raspberry vinegar onion carrot juniper berries allspice cloves bay leaves salt sugar gingerbreads for the sauce sugar syrup raisin pepper fat wheat flour