Marinated beef, German-style recipe provided by Schnitzel Fritz.

24 oz. red wine
5 oz. red wine vinegar
5 oz. water
1 carrot
1/2 celery root
1 onion
3 cloves of garlic
3 cloves
8 peppercorns
5 juniper berries
2 bay leaves
sugar and salt
2x 2 lbs. beef top round
1 T. tomato paste
4 T. vegetable oil
3 T. sour cream

Marinate meat in brine for at least 4 days. Heat oven to 350 degrees. Take the meat from the brine, dry it and retain the brine and vegetables. Brown meat on all sides in vegetable oil. Take the meat out of the pan and add tomato paste and vegetables to brown in the pan. Add brine (diluted with water depending on how sour you want the taste). Add the meat; make sure it is 70% covered with brine. Cover with a lid for an hour, then turn it and finish until the core temperature is 162 degrees, then remove meat. Add fluid (water, wine or broth, to your taste) and reduce the sauce. Strain it and add sour cream to make a gravy.