Rhineland Sauerbraten

1 kg silverside of beef
75 g lard
125 g raisins, soaked in water
Salt and pepper
75 g Lebkuchen or gingerbread crumbs
1 tablespoon apple syrup or treacle
¼ liter soured cream

Marinade
½ liter water
¼ liter wine vinegar
1 teaspoon salt
2 onions
1 carrot
5 peppercorns
2 cloves
1 bay leaf
2 juniper berries

Put all the marinade ingredients into a large pan. Simmer for 15 minutes and set the marinade aside to cool. Place the meat in an earthenware pot, pour the cooled marinade over it, and leave for 2 to 3 days, turning the meat occassionally. Drain the meat and brown it in the lard. Sieve the marinade – discarding the vegetables and seasonings – and pour it back over the beef. Cook the beef at 180º C for about 1 ½ hours, basting regularly. Add the soaked raisins about 15 minutes before the end of cooking. When the meat is well done and very tender, transfer it to a heated platter.

Degrease the sauce and season it with salt and pepper. Thicken it with the Lebkuchen or gingerbread crumbs, then add the apple syrup or treacle, and the soured cream.

Slice the sauerbraten and serve it in its sauce accompanied by potato dumplings or potato pancakes and apple sauce.