Sauerbraten – marinated beef stew

Ingredients:

• 1 part of the sek (1.6-1.8 kg), pulp of the lower part of the thigh
• 18 pcs. chopped traditional dark gingerbread cookies (about 140 gr.)
• 2 tbsp of water
• 1 cup apple cider vinegar
• 1 cup red wine vinegar
• 1 medium onion, chopped
• 1 large carrot, chopped
• 1 tbsp plus 1 tsp coarse salt for meat
• 1/2 tsp ground black pepper
• 2 bay leaves
• 6 carnation buds
• 12 juniper berries
• 1 tsp. mustard seeds
• 1 tbsp. vegetable oil
• 1/3 cup sugar
• 1/2 cup seedless raisins (optional)

Preparation:

1. In a large saucepan, combine water, apple cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds over high heat. Cover and bring to a boil, then reduce heat and simmer for 10 minutes. Let cool.
2. Pat the meat dry and season it with vegetable oil and salt on all sides. Heat a large frying pan over high heat, add the meat, and sear it on all sides, about 2-3 minutes per side.
   
   When the marinade has cooled enough to touch without burning your finger, place the meat in a non-reactive container and pour the marinade over it. Refrigerate for 3 days. If the meat isn't completely submerged, turn it once a day.
3. After 3 days of marinating, preheat the oven to 160°C.
   
   Add sugar to the meat and marinade, cover, and place in the center of the oven. Bake until tender, about 4 hours.
4. Remove the meat from the pan and keep warm. Strain the liquid to remove any solids. Return the liquid to the pan and place over medium-high heat. Add the gingerbread crumbs and cook until thickened, stirring occasionally. Strain the sauce through a fine-mesh sieve to remove any lumps. Add raisins if desired. Slice the meat and serve with the sauce.