Sauerbraten auf Rheinische Art

• 2 cups water
• 1 cup cider vinegar
• 1 cup red wine vinegar
• 1/4 cup of red wine
• 2 medium onion, chopped
• 2 large carrot, chopped
• 1 stalk of celery
• 1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
• 1/2 teaspoon freshly ground black pepper
• 2 bay leaves
• 6 whole cloves
• 12 juniper berries
• 1 teaspoon mustard seeds
• 1 (3 1/2 to 4-pound) tri-top or bottom round
• 1 tablespoon vegetable oil
• 1 small can of tomato paste
• 100g Spekulatius (or not very sweet gingerbread or a cornstarch slush)
• 1/2 cup seedless raisins, optional

Directions

In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, 1 onion, 1 carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.

After 3 days of marinating, preheat the oven to 325 degrees F (160 Celcius)

Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side. Add one fresh chopped carrot, onion, celery each, and brown.

Strain 'old' vegetables from the marinade. Pour marinade over meat. Add tomato paste to the meat and marinade, cover and place on the middle rack of the oven, and cook until tender, approximately 3 hours. Remove the meat from the vessel - keep warm or let cool for the next day. Remove fat from the sauce and reduce over high heat by about half. Blend solids with an emergent blender. Whisk in the crumbled spekulatius (or cornstarch slush) and cook until thickened, stirring occasionally.  Add the raisins if desired. Slice the meat and serve with the sauce. Season with salt and pepper. Stir in raisins. Serve with Spaetzle and Red Cabbage. Or Sauerkraut.