Sauerbraten

Ingredients

Red wine vinegar

2 cups

Water

2 cups

Onion

1, sliced

Carrot

1, chopped

Celery stalk

1, chopped

Bay leaves

2

Black peppercorns

1 teaspoon

Cloves

4

Juniper berries

6, crushed

Salt

1 tablespoon

Black pepper

1 teaspoon

Beef roast (chuck or round)

3-4 pounds

Vegetable oil

2 tablespoons

Flour

2 tablespoons (for thickening)

Gingersnap cookies

8-10, crushed

Instructions

1. In a large bowl, combine the red wine vinegar, water, sliced onion, chopped carrot, chopped celery, bay leaves, black peppercorns, cloves, crushed juniper berries, salt, and black pepper to create a flavorful marinade.
2. Place the beef roast in a large resealable plastic bag and pour the marinade over it. Seal the bag, ensuring all air is removed, and refrigerate for at least 24 hours, turning the bag occasionally to ensure even marination.
3. After marinating, remove the beef roast from the bag and pat it dry with paper towels. Strain the marinade, reserving the liquid and discarding the solids.
4. In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Add the beef roast and sear it on all sides until browned, about 5-7 minutes.
5. Reduce the heat to low and pour in the reserved marinade. Cover the pot and let it simmer for 3-4 hours, or until the beef is fork-tender. Check occasionally to ensure there's enough liquid, adding more water if necessary.
6. Once the beef is tender, remove it from the pot and let it rest for a few minutes. Meanwhile, strain the cooking liquid again to remove any remaining solids.
7. In a separate small saucepan, combine the crushed gingersnap cookies with a ladleful of the strained cooking liquid over low heat. Stir continuously until the cookies dissolve and the sauce thickens, about 5-7 minutes. Adjust the consistency by adding more cooking liquid or cookies as desired.
8. Slice the sauerbraten and serve it generously topped with the gingersnap sauce. For an authentic experience, pair with traditional German sides such as red cabbage, potato dumplings, or buttery egg noodles.