I never ate this, but I know the dish. I searched for a recipe in german, land of origin, and bumped onto a german site with around 200 recipes of this!
I took the most read post and here it is translated. I left the german words for the ingredients, also translated. Would like to hear you all break your tongue on the german hahaha!
Enjoy...
1,5 kg Rindfleisch -
beef (in one piece,
beef suited for stewing)
2 Zwiebeln - onions
1 Möhre - carrot
8 Wacholderbeeren - juniper berries
5 Piment Körner – allspice (AKA Jamaica pepper)
10 Pfeffer Körner – peppercorns
2 Lorbeerblätter – bay leaves
4 Gewürznelken – cloves
1 tbsp Saltz – salt
1 tbsp Zucker – sugar
0,5 liter Rotweinessig – red wine vinegar
2 tbsp Butterschmalz – butter or clarified butter
2 tbsp Tomatenmark – tomato paste
125 g saure Sahne – sour cream
1 Stück Schwartzbrot – 1 piece of "black" bread (probably german rye bread?)
Pout the vinegar with ¾ liter water in a pot. Clean veggies, cut in mirepoix, add to the pot with the spices, salt and sugar. Cook for 5 minutes on high fire and let cool.
Wash the meat and put in the liquid. It must be covered entirely by liquid. Cover and put away for 3 days in the fridge. Turn the meat each day.
Heat the oven to 200°C(hot air oven to 180). Take meat out of the marinade and dry. Season with pepper on all sides.
Sear the meat in a pot on all sides in butter. Pour the marinade through a sieve and preserve. Add the veggies to the pot. Add Tomato paste. Deglaze the pot with half of the marinade. Cover the pot and put in the oven for 2 hours. Turn the meat a few times during this time, add liquid if necessary. After 1 hour cooking time, add the bread (note; probably to thicken, this method is also used in carbonnade flamande).
Take the meat out. Get all cooking bits that are stuck to the side of the pot and put in the sauce.
Sieve the sauce and stir sour cream in. Serve cut in slices with sauce and "Thüringer Klöbe" (note; huh?, probably noodles?)