Marinated Braised Beef Roast

Preparation time: approx. 45 minutes
Marinating/resting time: approx. 1 day
Difficulty: medium

Ingredients
Recommended: 1 kg beef shoulder/palette
Marinade: 2 onions
1 carrot
1 piece celeriac
250 ml light vinegar
500 ml water
3 bay leaves
2 cloves
3 juniper berries
1 tsp black peppercorns
3 allspice berries

Preparation
Peel the vegetables and cut into slices or strips. Bring the water and vinegar to the boil with the spices, add the vegetables and simmer gently for about 5 minutes. Pour the hot marinade over the meat so that it is completely covered.
Place everything in a large freezer bag, press out as much air as possible and seal well. A plastic container can also be used, but the meat should then be turned occasionally. Marinate for at least 1 day in the refrigerator.
Remove the meat and pat dry. Heat oil in a pot and brown the meat well on all sides. Add the cleaned, chopped vegetables and deglaze with the marinade. Simmer gently over low heat for 1½–2 hours, turning the roast occasionally.
Finally, strain the sauce. Crumble in wholemeal bread and add raisins, then simmer for 5–10 minutes. Season again with salt, pepper and, if needed, a little marinade. Serve with apple sauce or red cabbage.