Some Germans think the only thing better than Sauerbraten is two plates of Sauerbraten!
1/4 liter (4 cups) red wine vinegar
4 juniper leaves
10 black pepper grounds
1/2 spoon mustard seeds
2 laurel leaves
2 coriander seeds
1 kg (2 lb, 3 oz) roast leg of beef
100g (2/3 cup) raisins
2 spoons oil
2 ginger biscuits (or another kind of spiced biscuit)
1 spoon apple syrup or beetroot
freshly ground black pepper
Peel the carrot and chop it into three equal pieces. Do the same with the onions. Bring to a boil the half liter of water with the vinegar, a spoonful of salt and the spices. Let it cool. Put the piece of meat into a bowl and add the carrot and the onions. Cover it with the liquid mixture. Leave it covered to marinate in the fridge for a minimum of two days and a maximum of one week.
Soak the raisins. Take the meat out of the marinade and dry it with a paper towel. Heat the oil in a pot and brown the meat on all sides. Add the carrot and the onions. Drain the rest of the marinade and pour half a liter of it onto the meat. Put the lid on and let it cook on low heat for half an hour. Pour on the raisins and the crushed biscuits. Let it cook for another 30 minutes on low heat, turning it from time to time. Add the syrup slowly and the salt and pepper. It should taste bittersweet. In the Rhineland region, it is served with Kartoffelknoedel (potato dumplings).