Rindfleisch Mit Rotkohl

Ingredients

Butter

3 tablespoons

Salt

to taste

Pepper

to taste

Juniper berries

1 tablespoon, crushed

Bay leaf

1

Beef broth

2 cups

Red wine vinegar

1/4 cup

Apple

1, peeled and chopped

Red cabbage

1 medium head, shredded

Garlic

3 cloves, minced

Onion

1 large, chopped

Beef chuck roast

3-4 pounds

Instructions

1. Preheat the oven to 325°F (160°C).
2. Generously season the beef chuck roast with salt and pepper on all sides.
3. In a large oven-safe pot or Dutch oven, melt the butter over medium-high heat until bubbling.
4. Sear the seasoned beef chuck roast in the pot until a deep brown crust forms on all sides, about 4-5 minutes per side. Remove the beef from the pot and set aside.
5. In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
6. Stir in the shredded red cabbage, chopped apple, red wine vinegar, beef broth, bay leaf, crushed juniper berries, and additional salt and pepper to taste. Mix well to combine all ingredients.
7. Return the seared beef chuck roast to the pot, nestling it into the cabbage mixture.
8. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2 hours, or until the beef is tender and easily shreds with a fork.
9. Once done, remove the pot from the oven and let it rest for a few minutes. Using two forks, shred the beef into bite-sized pieces.
10. Serve the Rindfleisch mit Rotkohl hot, ensuring each plate has a generous portion of both the tender beef and the flavorful braised red cabbage.