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1
For the marinade: Bring all ingredients to a fairly rapid boil in an uncovered medium-size heavy saucepan over moderate heat and cook 5 minutes.
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2
For the sauerbraten: Place the beef in a large, heatproof, nonmetallic bowl.
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3
Pour in the hot marinade and cool to room temperature.
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4
Add the parsley, turn the beef in the marinade, cover, and marinate in the refrigerator for 4 days, turning the beef in the marinade every 8 hours.
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5
On the 5th day, remove the beef from the marinade and pat it dry.
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6
Strain the marinade, reserving both liquid and solids.
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7
Rub the beef with half the salt and pepper, then dredge with flour.
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8
Melt 2 tablespoons of the butter in a medium-size heavy kettle over moderate heat, add the beef and brown well on all sides; this will take 8 to 10 minutes.
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9
Transfer the beef to a plate, pour off and discard all casserole drippings, then add the remaining 1 tablespoon butter to the casserole and melt over moderate heat.
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10
Add the carrots, onions, and reserved marinade solids and saute, stirring often, for 5 minutes.
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11
Return the beef to the casserole, add 2 cups of the reserved marinade and the tomato paste, and bring to a boil over high heat.
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12
Adjust the heat so the marinade bubbles gently, cover the kettle with a round of foil, set the lid in place, then simmer the sauerbraten 3 1/2 to 4 hours, turning occasionally, until tender.
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13
Carefully replace the foil and kettle lid each time you turn the meat.
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14
As soon as the sauerbraten is tender, remove it to a large plate and cover loosely with foil to keep warm.
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15
Skim as much fat as possible from the marinade, then strain it, discarding the solids.
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16
Return the marinade to the casserole, add the remaining reserved marinade along with the sugar, sherry, red wine, and raisins and boil, uncovered, over high heat for 5 to 7 minutes, until reduced by half and of good gravy consistency.
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17
Taste, and if the gravy is too sour, smooth in 1 to 2 tablespoons of the jelly.
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18
Season the gravy with the remaining salt and pepper.
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19
To serve: Slice the sauerbraten across the grain and about 1/4-inch thick, arrange on a large heated platter, overlapping the slices slightly, and smother with the gravy.
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20
Pass any extra gravy separately.
