If WC is o.k. with it - please put the recipe in the recipe section that fits this dish.....I am going to bet it is a keeper!
Here's the recipe I sent to bbqchef:
first of all you have to decide which meat you wanna use: originally Sauerbraten is made of horse roast, but most people take a beef roast.
Then you make a marinade of 500 ml red wine, 125 ml red wine vinegar, soup greens, 2 chopped onions, 1 chopped carrot, some black peppercorns, 2 bay leaves, 4 juniper berries, 2 allspice berries, 4 cloves. Cook for 5 minutes and let it cool down to room temperature. Then add the meat and let it rest for at least 2 days.
Take the meat out of the marinade, pat it dry and sprinkle with salt. Pour the marinade through a strainer to use it for the sauce.
Sear the meat in lard on high heat in a pot. When it has a nice crust, deglace with half of the strained marinade.
Optionally you can add beef or vegetable stock in equal parts with the marinade for getting the sauce milder.
Put the lid on the pot and braise the meat on low heat. Add some of the marinade (and stock) from time to time. Flip the meat after 45 minutes. Now add 1 crumbled slice of pumpernickel (if you can't get pumpernickel, add some other dark bread).
Braise further 30 minutes and add marinade (and stock). Then take the meat out of the pot and strain the sauce and add a handful raisins.
Slice the meat and serve the sauce seperately.
As sides I recommend bread dumplings and red cabbage.
