750 grams rump roast or shoulder roast
1/4 liter wine vinegar
1/2 liter wine
1/2 tsp. salt
1 pinch sugar
1 pinch pepper
2 cloves
1 bay leaf
1 carrot
2 slices onions
1 tbsp. applesauce
1 slice black bread
100 grams raisins
1 celery stalk
1/2 c. toasted almonds

1. Wash roast and lay in an earthenware bowl. Bring water and wine to a boil. Add the other ingredients and pour over cold meat. Let stand 2 to 3 days in refrigerator. Turn 2 times per day.

2. Dry the met and fry on all sides in 1 tablespoon oil. Stir the onions out of meat marinade. Add to meat in pan. Mix 1 tablespoon applesauce and crumbs from slice of dried black bread. (You can use 10 to 12 ginger snaps as well.)

3. Fry for 10 minutes. Add the marinade to pan to cover roast. Place pan in oven 2 to 3 hours at 325 degrees.

4. Take roast out of pan. Strain the sauce in the pan until it is clear and add water to make 1/4 liter. Add 1 tablespoon flour mixed with water to the sauce in pan.

5. Soak 100 grams raisins in water. Drain the raisins and add to sauce. Put the meat back in the pan and spoon sauce over it. Bake about 10 more minutes, turning to glaze.

Before serving add 1/2 to 1 cup red wine, fresh lemon juice, salt and pepper. Garnish with 1/2 cup toasted almonds.