Rheinischer Sauerbraten

For the marinade:

 

1 large onion, quartered 4 cloves a good pinch of allspice 2 carrots, sliced 2 large bay leaves 1 tablespoon medium-hot German mustard 300 ml (1/2 pint) red wine vinegar

 

For the main dish:

 

1.2 kg (2 ¼ lb) lean slow-roast beef joint, boned and rolled, e.g. silverside, topside, brisket etc. 2 tablespoons rapeseed oil 1 large onion, sliced 100 g ( 3 ½ oz) Katenspeck, de-rinded and chopped a small glass of red wine 3 tablespoons raisins sea salt and ground black pepper The beef needs to marinate first for 3-4 days in the fridge. ... >> more