German Sauerbraten
INGREDIENTS
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For the marinade:
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4 cups water
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1 1/2 cups apple cider vinegar
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1 1/2 cups red wine
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1 stalk celery, preferably with leaves, cut into thirds
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1 onion, cut into 8 pieces
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1 carrot, peeled and cut into thirds
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2 bay leaves
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1/4 teaspoon whole peppercorns
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8 juniper berries
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3 whole cloves
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2 teaspoons Kosher salt
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3 lbs. beef bottom round roast
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For the roast and gravy:2 tablespoons olive oil
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2 tablespoons butter
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4 teaspoons sugar
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4 tablespoons flour
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1/2 cup red wine
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1 tablespoon red currant jelly
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4 tablespoons creme fraiche (sour cream will work as well)
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