Sauerbraten - cooking recipe

Ingredients

2 1/2 c. water
1 1/4 c. white vinegar
2 onions, finely chopped
1/2 celery root, chopped
1 carrot, sliced
10 peppercorns
2 whole cloves
1 bay leaf
2 1/4 lb. beef
1 tsp. salt
1/2 tsp. pepper
5 Tbsp. raisins
3 1/2 oz. butter
1 Tbsp. tomato paste
1 Tbsp. almonds, chopped
1 tsp. cornstarch

Preparation

Boil water and vinegar with onions, celery, carrot and spices. Allow to cool and pour over meat in pan.
Cover and set aside in cool place for 2 to 3 days.
Turn meat occasionally.
Remove from marinade; dry and rub with salt and pepper.
Soak raisins in cold water.
Heat fat in pan and sear meat on all sides.
Strain marinade and saute vegetables in same pan with meat.
Stir in tomato paste and add half of heated marinade.
Allow to simmer covered, for about 2 hours at medium heat.
Remove meat and keep warm.
Add remaining marinade to broth and stir.
Strain and quickly boil again with raisins and almonds, thicken with cornstarch.
Slice and serve with gravy.