1 vegetable for soup base
1 L Water
5 Bay leaves
10 Juniper beeries (crushed)
1/4 L red wine vinegar
1/4 L Red wine
1 1/2 kg Beef (shoulderpiece or other )
2 Tbsp Oel
Salt, fresh ground pepper
wash, and dice soup base vegetables.
Peel onions and cut in rings.
add herbs, berries, spices vinegar and wine to water
and bring to a short boil, let marinade cool down.
Place meat in lukewarm marinade and chill, let marinade 2-3 days
turning the meat daily.
Remove meat from marinade pad dry, season with salt and pepper.
Preheat the oel in roaster and brown meat from all sides,
add part of the marinade.
Preahet the oven to 160°C place roaster in oven
roast covered for approx. 3 hours.
If needed add marinade.
Remove roast from roaster cover in foil and let sit
meanwhile strain the cooking juices, let reduce
season to taste and bind.
Serve with dumplings or Spaetzle and red cabbage.
Recipe by: Sonja Fagnan
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