Method

• Rub the roast with salt and pepper and place in a large non-metal bowl. In a medium saucepan, combine wine, vinegar and 2 cups water and bring to a boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the beef. Cover and refrigerate 12 hours or overnight.
• Remove the meat from the marinade and thoroughly pat dry. Dredge in 1 cup flour (may use more or less if necessary). Heat bacon grease in a Dutch oven over medium-high heat. Brown roast in drippings on all sides. Pour in half the marinade, reduce heat to low, cover and simmer until tender, 3 hours.
• Remove meat to serving platter. Increase heat to medium-high; mix 2 tablespoons flour with 2 tablespoons water and add to pan, stirring until gravy thickens. Stir in sour cream. Pour sauce over sliced meat.

Wine Tip

German Spätburgunder is the perfect complement to this dish.

Directions

• Preheat oven to 350 degrees F. Line the bottoms of two 8 inch round pans with parchment paper circles.
• Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
• Cream shortening and sugar until light and fluffy. Add eggs and beat well. Add vanilla. Add flour mixture, alternating with milk, beat until combined.
• Pour into 2 round 8 inch pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely.
• Remove paper (if any) from under the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with 1/2 cup Kirschwasser.
• In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon Kirschwasser. Add sugar powder, and a pinch of salt. Beat again.
• Spread first layer of cake with 1/3 of the filling (use 1/2 of the filling if you have only 2 layers instead of 4). Top with 1/3 (2/3) of the cherries. Repeat with the remaining layer(s).
• Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate. Or you can use the remaining crumbs to sprinkle the sides of your Black Forest Cake.
  

Wine Tip

German Gewürztraminer is the perfect complement to this dish.

Directions

• Pour the wine into a large pot and set over medium heat. Let it warm up until steam rises from the surface.
• Pour through a colander to remove to oranges and spices. Serve hot.