- For the beef
- 1 ½ kilograms Beef
- For the marinade
- 2 onions
- 4 cloves
- 1 bunch Soup vegetables
- 300 milliliters dry Red wine
- 150 milliliters White vinegar
- 1 bay leaf
- 1 peppercorns
- 1 Juniper berries
- 40 grams clarified butter
- 250 milliliters Beef broth (prepared)
- 2 tablespoons Tomato paste
- 2 slices Black bread
- 125 grams acid Whipped cream
For the beef: Rinse beef pat dry, tie with kitchen twine and place in a bowl with a lid.
For the marinade: Peel onions and stud with cloves. Rinse, peel and chop soup vegetables. Combine onion, soup vegetables, 1.5 liters of water (approximately 6 cups), red wine, vinegar and spices in a pot. Bring to a boil, let cool and pour over beef.
Cover chill for up to 3 days, turning occasionally. Remove and pat dry. Heat oil in a pan and sear beef on all sides. Deglaze with 250 ml (approximately 1 cup) broth, add tomato paste and crumbled rye bread and simmer over medium heat for 2 hours.
Remove beef from pot and let rest in foil for 10 minutes. Strain sauce through a sieve, season with salt, pepper and sugar. Stir in sour cream and boil briefly.
Slice beef and serve drizzled with sauce.