Sauerbraten
For the marinade
Bring the red wine, vinegar and water to boil. Add the spices, (juniper berries, bay leaves, star anise, all spice & peppercorns) and allow to cool. Place the beef and the stock vegetables in a deep bowl and pour over the marinade. Allow beef to marinate in a cool place for a minimum of two days, turning it frequently.

For cooking
Take the beef out of the marinade and pat dry with kitchen paper. Reserve the marinade.

Rub the beef generously with salt and pepper. Heat the oil with a knob of butter in a heavy roasting pot and quickly seal the meat, browning well. Add the vegetables from the marinade and sauté with the beef.

Pour over the marinade and add the crumbed gingerbread. Bring the heat close to the boil then quickly reduce the heat, cover the pot and braise at a low to medium heat for 1 ½ to 2 hours or until meat is tender.

Remove the beef and keep warm. Strain the sauce (stock) and return to the stove to reduce a little. Whisk in the sour cream, red currant jelly and season well. Rinse the sultanas over warm water and add to the sauce. Keep simmering at very low heat.

Slice the meat and arrange on a warm plate, dress with sauce and serve with steamed bread dumpling and sautéed white cabbage.

Steamed Bread Dumplings
Cut Vienna loaf in to chunky cubes. Heat the milk.

Sauté diced onion and diced speck in fry pan until the onion appears glossy and the speck is cooked.

Add the onion and speck sauté to the bread. Add in whole eggs one at a time. Mix and season well with salt and pepper and grated fresh nutmeg. Add finely chopped parsley. Mix well with a wooden spoon, checking the consistency - you may need to add another egg or two. (If the mixture appears too wet, add a handful of breadcrumbs.)

Fold the mixture on to a clean kitchen cloth, roll to a sausage like shape and close both ends tightly with butchers string. Suspend the dumpling mix in boiling salted water for about 40 minutes. Remove from water and let rest.

Remove the cloth and slice the dumplings into slices 2 fingers thick.

Tips: Pan fry each slice in extra butter on both sides to add a bit of extra flavour and crunchiness to the dumplings.
 

Sautéed White Cabbage
Cut the cabbage in to thin slices and keep aside.

Sauté diced onion and diced speck in extra lard or duck fat until the onion is glossy and the speck is cooked. Add cabbage and sauté for 2 – 3 minutes. Add caraway seeds, a little salt and serve at once.