German Sauerbraten: Vinegar-Marinated Pot Roast with Gingersnap Gravy and Red Cabbage

Three days ahead, combine the vinegar, water, red wine, onions, carrots, juniper, cloves, bay leaves and peppercorns in a large non-reactive bowl. Submerge the beef, cover and refrigerate for 3 days, turning it once a day.

Serves 6

Ingredients

• 1.5 kg beef chuck or bottom round roast
• 500 ml red wine vinegar
• 500 ml water
• 250 ml dry red wine
• 2 onions, sliced
• 2 carrots, sliced
• 10 juniper berries, lightly crushed
• 10 whole cloves
• 2 bay leaves and 1 teaspoon black peppercorns
• 2 tablespoons vegetable oil
• 2 tablespoons brown sugar
• 80 g gingersnap cookies, crushed
• 100 g raisins (optional)
• 1 small red cabbage, shredded, with 1 apple and 2 tablespoons cider vinegar, to serve
• Salt and pepper

Instructions

1. Three days ahead, combine the vinegar, water, red wine, onions, carrots, juniper, cloves, bay leaves and peppercorns in a large non-reactive bowl. Submerge the beef, cover and refrigerate for 3 days, turning it once a day.
2. Lift the beef out of the marinade and pat it very dry with paper towels. Strain the marinade, keeping both the liquid and the vegetables. Season the meat all over with salt and pepper.
3. Heat the oil in a Dutch oven over medium-high heat and brown the roast deeply on all sides, about 10 minutes total. Remove to a plate.
4. Add the reserved marinade vegetables to the pot and cook for 5 minutes until softened. Return the beef, pour in enough strained marinade to come halfway up the meat and add the brown sugar.
5. Bring to a simmer, cover and transfer to a 160°C (325°F) oven. Braise for 2 1/2 to 3 hours, turning once, until the meat is fork-tender.
6. While the beef braises, simmer the shredded red cabbage with the grated apple, cider vinegar, a pinch of sugar and a splash of water in a covered pan for 45 minutes until tender and glossy.
7. Move the roast to a board and tent with foil. Strain the braising liquid into a saucepan, skim the fat and bring to a simmer. Whisk in the crushed gingersnaps and raisins and cook for 5 minutes until the gravy thickens and turns glossy. Taste for salt and a little more sugar or vinegar if needed.
8. Slice the sauerbraten against the grain, spoon the gingersnap gravy over the top and serve with the red cabbage and potato dumplings or spaetzle.
9. Sauerbraten is Germany's national pot roast, a dish born of necessity when a long vinegar marinade was the only way to tenderise tough cuts and keep meat from spoiling. The Rhineland version thickens its gravy with crushed gingersnaps and raisins, giving a sweet-sour sauce fragrant with clove and ginger, and it is the centrepiece of countless Sunday dinners once the autumn chill settles in.

Nutrition (estimated, per serving)

• Calories: 585 kcal
• Protein: 52g
• Fat: 26g
• Carbohydrates: 30g
• Fiber: 4g
• Sugar: 18g
• Sodium: 640mg