Clean, peel and roughly cut vegetables.

Add red wine to a small pot, add vinegar, spices, and vegetables.

Bring marinade mixture to a boil and set aside to cool.

Rinse meat under cold water, tap dry, and place it into a large bowl or container.

Pour the cooled down marinade over the meat, cover and place into the fridge for at least 4 to 7 days.

Alternatively, you can place the meat with the marinade into a food saver bag.

After the marinating time, remove meat from the container. Strain vegetables but make sure to keep liquid and set both aside.

Melt clarified butter or lard in a large pan.

In the meantime, pat meat dry, then place it into the pot and brown meat on all sides on medium-high heat.

When meat is browned on all sides remove from the pot and set aside.

Add vegetable to the pot and fry on high for a couple of minutes.

Add marinade liquid to the pot, season with salt and pepper.

Crumble the pumpernickel bread into the pot.

Add broth and honey, and mix everything well, and then place meat back into the pot.

Cover with a lid, bring to a light simmer and cook until meat is soft.

In the meantime, cover raisins with hot water.

Remove the meat from the pot.

Strain vegetables in a colander over a bowl to save liquid.

With a spoon, mash about half of the vegetables through the colander holes.

Melt butter in the pot, add flour and brown.

Deglaze with the marinade liquid and bring to a light simmer.

Strain raisins and add the raisins to the pot.

Slice meat into thin slices and place back to the sauce.

Keep sauce on very low heat until you are ready to serve.

Serve with spätzle or dumplings and a vegetable side dish.