Instructions

1. The beef needs to be marinated a week before the cooking.
2. For that you need to cut the celery, carrot, onion and garlic in cubes.
3. Cook the juniper berries, pepper corns, cloves and bay leaves, salt and sugar with the red wine and the red wine vinegar in a pot on medium low heat for 15 minutes.
4. Let cool.
5. Cover the beef with the marinate and put everything in a large container for four days to a week in the refrigerator.
6. It also can be kept in vacuum sealed bag in the refrigerator.
7. After a week, remove the meat out of the refrigerator and dry it off.
8. Fry it until lightly brown in a deep pan or Dutch Oven.
9. Add the cubed onions and fry for 2 minutes or until golden.
10. Combine the honey with the rest of the marinade and beef broth and add to pot.
11. Cook the Sauerbraten for 2 hours on medium temperature, turn every half an hour.
12. Remove the beef. Mix the sauce with a blender or push it through a sieve.
13. Season to your liking with red wine and salt and pepper