Rhineland sweet-and-sour pot roast (Sauerbraten)

1. Bring the red wine to a boil with the vinegar, sliced onion and carrot, the bay leaves, allspice and cloves, then let it cool completely.

2. Place the beef in the cooled marinade so it is submerged, cover, and marinate in the fridge for 2-3 days, turning it daily.

3. Remove the meat, pat it dry, strain the marinade and set it aside. Season the meat with salt and pepper.

4. Sear the meat on all sides over high heat in the oil, then remove it. Caramelise the sugar in the remaining fat until golden brown.

5. Pour in the strained marinade, return the meat, cover and braise over low heat for 2-2.5 hours until fork-tender.

6. Remove the meat, thicken the sauce with the raisins and flour and blend until smooth. Slice the meat and serve with the sauce.

Tip: For a truly distinctive sweet-and-sour flavour, stir a few crushed gingerbread cookies into the sauce.