Prepare a pickle from the vinegar, chopped onions, carrots and celery, juniper berries, peppercorns, cloves and a little salt and boil for about 20 minutes. Later add the wine and let it cool down. Marinate the meat in this marinade for about 3 days, turning frequently.
Before roasting, pat the meat dry, rub with salt and pepper and place in a large, watered Roman pot. Add about a teaspoon of the marinade and close the pot. Cook in the oven at 225 °C for about 2 1/2 hours. During roasting, about every half hour, carefully degrease the sauce with a tablespoon, pouring a little liquid from the marinade over the meat.
Put the soft piece of meat on the grill and crust it with breadcrumbs for about 10 minutes. Meanwhile, thicken the sauce in a separate saucepan with starch mixed with buttermilk. If necessary, add more marinade liquid or, if desired, a little buttermilk. Skim fat from new and season to taste.
Variations:
Replace vinegar and red wine of the marinade with buttermilk.
Or: Add to the sauce a small grated apple, juice 1/2 lemon, 1 tsp. mustard
and 1/2 slice of crumbled brown bread.
Or: Garnish the roast with slices of mandarin oranges.
Or: Season the sauce with 1 tbsp jahannisberry jelly sweet and sour.
Our tip: Use high-quality red wine for an especially fine taste!
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