Marinade

• ¼ l red wine
• ¼ l wine vinegar
• ¼ l water
• 1 onion
• 2 carrots
• 1 leek
• 3 garlic cloves
• 1 celery stick
• fresh rosemary
• juniper
• sage
• laurel leaves
• peppercorns
• cloves
• salt

• 800 g beef (single piece)
• 1 tbsp flour or gingerbread
• 2 tbsp raisins
• 1 dl cream

1. Place the wine, vinegar and water in the pan.
2. Dice the vegetables and add to the marinade.
3. Bring it all to the boil with the herbs.
4. Place the meat in a ceramic dish and immerse in the hot marinade. Allow to stand somewhere cool for 4-10 days (shorter in summer, longer in winter). Turn daily.
5. Remove the meat from the marinade and dry carefully.
6. Seal it by frying it in hot oil, add the marinade vegetables and fry them as well.
7. Dust with the flour and douse with half (approx. 3 dl) of the marinade.
8. Add the raisins.
9. Stew the meat for 1½ hours, season and add some cream.
10. Remove from the pan and slice.

Tip: a piece of crushed gingerbread added to the sauce just before serving can be used instead of flour.