Old Viennese Sauerbraten | Tenderly braised in root vegetable stock & cream sauce

For the marinade, pour the dry red wine together with the red wine vinegar into a pot. Lightly crush the juniper berries and allspice berries in a mortar and add them to the liquid along with the peppercorns and bay leaves. Bring to a brief boil and allow to cool completely.

Peel the carrots and celeriac and cut into coarse pieces. Peel and quarter the onions, and lightly crush the garlic cloves. Pat the beef roast dry, place it in a suitable dish, add the chopped root vegetables, and pour the cooled marinade over them. Cover and marinate in the refrigerator for at least 24 hours (ideally 2–3 days), turning the meat once a day.

Remove the meat from the marinade, pat thoroughly dry, and rub all over with fine salt. Strain the root vegetables and spices, collecting the marinade liquid. Preheat the oven to 150 °C top/bottom heat.