Sauerbraten

Ingredients

• 3 pounds beef chuck roast
• 2 cups red wine vinegar
• 1 cup beef broth
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon whole peppercorns
• 6 juniper berries
• 3 whole cloves
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons tomato paste
• 2 tablespoons brown sugar
• 2 tablespoons cornstarch
• 3 tablespoons water

Instructions

1. Combine vinegar, broth, onion, garlic, bay leaves, peppercorns, juniper berries, cloves, salt, and pepper in a large bowl
2. Place beef in a large container and pour marinade over it, ensuring the meat is covered
3. Cover and refrigerate for 3 to 5 days, turning the meat daily
4. Remove beef from marinade and pat dry with paper towels, reserving the marinade
5. Strain marinade through a fine-mesh sieve, discarding solids but reserving the liquid
6. Heat oil in a large Dutch oven over medium-high heat
7. Brown the beef on all sides, about 3 to 4 minutes per side
8. Remove beef and set aside
9. Add tomato paste to the pot and cook for 1 minute, stirring constantly
10. Pour in the reserved marinade and return beef to the pot
11. Bring to a boil, then reduce heat to low
12. Cover and simmer for 2.5 to 3 hours until beef is tender
13. Remove beef and tent with foil to keep warm
14. Stir brown sugar into the braising liquid and simmer for 5 minutes
15. Mix cornstarch with water to create a slurry and stir into the sauce
16. Simmer for 2 to 3 minutes until sauce thickens
17. Slice beef and serve with sauce

Notes

• This dish requires advance planning as the marinating time is 3 to 5 days
• A Dutch oven is essential for even heat distribution and browning
• The longer marinating time ensures tender, flavorful meat
• Sauerbraten can be stored in an airtight container in the refrigerator for up to 4 days
• The dish reheats well and flavors actually improve after a day or two
• Serve with egg noodles, spaetzle, or mashed potatoes to soak up the sauce
• For a sweeter version, increase brown sugar to 3 tablespoons