700 ml red wine vinegar
700 ml water
2 Tbsp mustard seeds
1 Tbsp black peppercorns
5 bay leaves
2 large onions, sliced into rings
1 bunch soup vegetables, chopped*
1 kg beef, from the hip
Fat for frying
3 Tbsp red currant jelly
3 Tbsp apple butter
1 cup raisins
4 gingerbread (Aachen Kräuterprinten, if possible)
1. Combine the vinegar, water, cloves, mustard seeds, peppercorns, and bay leaves in a large pot. Add the onions and soup vegetables to the pot, and bring everything to a boil. Boil for 5 minutes. Let cool.
2. Wash the beef and pat dry. Put the meat in a glass or ceramic bowl and pour the cooled broth over the beef. Cover with cling film and let stand in the refrigerator for 3 days, turning the meat after a day and a half.
3. Remove the meat from the bowl. Press the marinade through a sieve and collect the strained juices for the sauce. Discard the vegetables, etc. left behind in the sieve.
4. Heat a large, heavy pot and melt the fat. Brown the meat on all sides.
5. Pour the marinade over the meat and stir until it combines with pot juices to become a dark sauce.
6. Reduce the heat to low. Gradually add the currant jelly, apple butter, raisins, and gingerbread. If the sauce is too thin, add liquid cream and flour.
7. Transfer beef and sauce to a roasting pan and roast in the oven for two hours.
*Many grocery stores here sell packages of soup vegetables, which vary based on what vegetables are about to expire (I assume). The package that I bought for this recipe contained three orange carrots, two yellow carrots, two sticks of celery, leeks, two sprigs of parsley, and some random root vegetable called “peterwurz,” which translates to “peter turmeric.”