RHINELAND SAUERBRATEN

Steps:

• Peel and dice onion, carrot and parsnip.
• In a large pot, caramelize 1 tablespoon sugar until light brown, deglaze with vinegar and let simmer for 1 minute.
• Add vegetables, parsley and spices, simmer for 2 more minutes. Add red wine, bring to a boil and simmer about 3 minutes.
• Let cool completely.
• Put chuck roast into marinade (in an airtight container or ziplock bag) and let marinate for 5-6 days in the fridge.
• Remove meat from marinade, pat dry.
• Strain marinade and reserve both liquid and vegetables and spices.
• In a pot, heat clarified butter.
• Salt and pepper chuck roast and dust with flour.
• Sear in hot fat until nicely browned from all sides.
• Remove met from pot, set aside.
• Roast vegetables and spices in the fat for 1 minute, add 1 teaspoon brown sugar, slightly caramelize and deglaze with some marinade.
• Bring to a boil, then add remaining marinade and broth.
• Add meat and crumbled gingerbread, bring to a slow boil, let boil for about 2 hours until meat is tender.
• remove meat from pot and strain sauce through a sieve, press vegetables through the sieve and let the sauce boil for about 10 minutes.
• Add raisins, simmer for 10 more minutes. Season with salt and pepper and maybe more sugar to taste.
• Put meat back into pot, heat and serve with spaetzle or potato dumplings.
• Enjoy!