Bavarian Sauerbraten - 3 hours plus marinating
I don't usually like to list recipes with a million ingredients and a lot of preparation time. However, these are all ingredients that are readily available and the meal is so tasty that it's worth the extra effort and makes an excellent Sunday Main Course.


Ingredients - Serves 4


480ml/16fl.oz. Dry Red Wine

240ml/8fl.oz. Red Wine Vinegar
120ml/4fl.oz. Water

2 Onions, cut into wedges
Leaves from 1 bunch of celery

Salt
1 tbsp Sugar

2 teasp Mustard Seeds (or 1 teasp of powdered mustard)
Freshly grated Nutmeg

5 Cloves
1 teasp Black Peppercorns, lightly crushed

4 Sprigs Fresh Parsley
2 Bay Leaves, crumbled

1kg/2.2lb Beef Roasting Joint (Topside, bottom round)
2 tbsp Lard or Vegetable oil

50g/2oz Gingernut Biscuits, crushed


Preparation


1. Place the wine, vinegar, water, onions, celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves in a large mixing bowl and mix well.


2. Add the meat, cover and leave to marinate for 2-3 days (or at least 24 hours) in a cool place, turning several times.


3. Remove the meat from the marinade (reserving the marinade) pat dry on kitchen paper and season with salt and pepper.

Follow up:

4. Heat the lard or oil in a large saucepan, add the meat and brown on all sides.


5. Add the reserved marinade, bring to the boil then reduce the heat, cover and simmer gently for at least 3 hours.


6. Strain the cooking liquor into a measuring jug then pour about 120ml/4fl.oz. of the liquor into a saucepan. B bring to the boil, then add in the crushed gingernuts and the remaining liquid, a little at a time, stirring constantly.


7. Continue to boil the sauce, stirring, until thickened. Adjust the seasoning.



8. To serve - slice the meat and transfer to a warmed serving platter. Pour a little of the sauce over the top and serve the remaining sauce separately in a gravy boat.