Chef Maurice de Boer prepares a delicious recipe from the German city of Aachen.
Marinated Pot Roast with Gingerbread Sauce
1.5 kg mock beef tenderloin
100 g hard "Printen" (Aachen gingerbread), finely ground
1 tbsp gingerbread spice
For the marinade:
½ bay leaf
2 allspice berries
10 black peppercorns
1 cup vinegar
0.5 liter red wine
Marinating: Chop the vegetables and combine with wine, vinegar and spices. Add the meat and let marinate for about three days.
Preparation: Preheat oven to 140°C. Remove meat from marinade and brown. Deglaze using the marinade. Add the Printen and gingerbread spice. Place in preheated oven and allow to simmer, covered, for three to four hours.
Remove the meat from the pot and put aside. Using a handheld blender, puree the sauce and strain it through a sieve. Slice meat thinly and place it in the sauce.
This recipe comes to us courtesy of chef Maurice de Boer of the Ratskeller Restaurant in Aachen, Germany.