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Marinated in vinegar and wine for days before simmering — Germany's tangy signature pot roast.
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True to its name meaning "sour roast," a beef chunk is marinated for days in vinegar, red wine, and aromatic vegetables before being braised — one of Germany's most historic regional dishes. Believed to have originated as a preservation technique to tenderize tough cuts of meat, variations exist across regions, with some adding raisins or gingerbread for thickening; the Rhineland version is especially famous. Given the time and effort required, it's often reserved for holidays and celebrations.
Marinate the beef in red wine vinegar, red wine, sliced onion, bay leaf, and clove; refrigerate overnight (2-3 days is even better).
Remove the meat from the marinade, pat dry, and sear in a pot until browned.
Add the marinade (with the vegetables) and the carrot; cover and simmer over low heat for about 2 hours.
Remove the meat and strain the cooking liquid, then add the raisins.
Dissolve flour in water and stir into the liquid to thicken.
Slice the meat thin and pour the sauce over it to finish.