Roast Beef with Red Wine Sauce

Peel onions, celery root and carrots and dice. Combine with wine, vinegar and 250 ml (approximately 1 cup) of water in a saucepan. Add spices and bring to a boil, then allow to cool.

Rinse meat, pat dry and place in a large bowl or pot. Pour marinade over so that the meat is covered, if necessary add more red wine then cover and let marinate for 2-3 days in the refrigerator. Meanwhile, stir 2-3 times throughout.

Remove meat from the marinade, pat dry, season with salt and pepper and fry around in a roasting pan in hot butter. Take out again.

Pour marinade through a sieve and fry the drained vegetables in roasting dish until brown. Sauté with tomato puree briefly, then deglaze with a little marinade. Put meat back in the roasting pan so that it is about half in liquid. Cover and gently simmer about 2.5-3 hours. Meanwhile turn the roast over again and pour liquid as needed.

Remove meat from the roasting pan and wrap in aluminum foil. Strain the sauce through a sieve and let simmer a little to thicken or add liquid as needed. For binding, add ground gingerbread cookie. Add raisins to the sauce and simmer for a few minutes. Season with salt and pepper and serve with sliced ​​marinated beef.