For the Brine
24 fl.oz Red wine
5 fl.oz Red wine vinegar
5 fl.oz Water
1 Carrots, 1/2 celery root, 1 onion, 3 cloves of garlic
3 whole cloves
8 Peppercorns, 5 Juniper berries, 2 Bay leaves, sugar and salt


2.2lb  Beef Top round (we get our from www.ranchfoodsdirect.com)
1 Tblsp Tomato paste
4 Tblsp Vegetable Oil
3 Tblsp Sour Cream
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Marinate the meat in the Brine for at least 4 days. keep refrigerated.
Turn oven on 180 Grad C (350F)
Preparation:
Take the meat out the brine, dry meat off, keep the vegetables and the brine (separate).
Brown meat from all sides in vegetable oil - take meat out the pan and
add tomato paste and vegetable to brown in the pan
add brine (dilute with water depending how sour you want the taste)
add the meat (make sure it is 70% covered with the brine) Cover with a lid for an hour
than turn in between and finish until the core temperature is 72C (162F) then take
the meat off the side add fluid (Water,Wine or Broth to you taste) and reduce the sauce.
Strain the sauce. Add sour cream to get a smooth gravy.

We carry Knorr and Maggi Products in the store. The ideal and tasty helper.