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

1. The beef needs to marinate first for 3-4 days in the fridge. Stick the cloves into the onion quarters then place with all the marinade ingredients in a saucepan with 500 ml (18 fl oz) water. Boil for 2 minutes then cool to room temperature.
2. Put the beef into a deep dish with room enough for the marinade. Alternatively, put the beef into a large thick plastic bag. Pour in the marinade, including vegetables and spices. Cover or seal and chill for 3-4 days, turning the meat or shaking the bag every day.
3. Remove the meat and pat dry. Strain the marinade and set aside. Heat the oil in a large frying-pan and brown the meat all over. Remove the meat, add the sliced onion and Katenspeck. Sauté for about 5 minutes until softenend.
4. Replace the meat on top of the onion mix. Pour in a quarter of the marinade, bring to the boil then cover and simmer on the lowest heat for for about 1 hour.
5. Add the read wine, return to a simmer, cover again and cook for another 30-40 minutes until the meat is nice and tender. Remove from the pan and set aside to stand before cutting into slices.
6. Boil the pan juices down to about 300 ml (1/2 pint), season and strain into a smaller pan with the raisins. Simmer for 5 minutes then serve with the meat.

Peel, core and chop about 500 g (1 lb 2 oz) German Jonagold or Rubinette apples. Simmer with a small glass of water, 3 tablespoons caster sugar, 1 tablespoon fresh lemon juice and a whole clove until softenend, but still with a chunky texture – about 5 minutes. Stir in a knob of butter and cool.

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