Rheinischer Sauerbraten (German Pot Roast with Red Cabbage)

Marinade and beef

• 300 ml Red wine vinegar
• 500 ml Red wine, dry
• 1 large Yellow onion
• 2 medium Carrot
• 10 Juniper berries
• 1 tsp Black peppercorns
• 2 Bay leaves
• 1 kg Beef roast
• 500 ml Beef stock

Red cabbage

• 900 g Red cabbage
• 1 large Apple, tart

To finish

• 2 tsp Ground gingerbread spice mix

1. Make the marinade: slice the onion and carrots, then combine them in a large non-reactive bowl with the red wine vinegar, red wine, juniper berries, black peppercorns and bay leaves. Add the beef and turn to coat. Cover and chill for 24 hours, turning the beef once or twice if you remember.
2. Lift the beef from the marinade and pat it dry; strain the marinade, reserving both the liquid and the vegetables. Put the reserved vegetables into a dutch oven, set the beef on top, then pour over the reserved marinade liquid and the beef stock. Bring to a gentle simmer, cover, and cook on a very low heat for 2.5 to 3 hours, turning the beef once, until very tender.
3. While the beef braises, prepare the red cabbage: thinly slice the cabbage and peel and core the apple, then grate it. Put the cabbage and apple into a large pot with a ladleful of the braising liquid from the beef, cover, and simmer gently for 45 to 60 minutes until silky-tender, stirring occasionally. If it looks dry, add another splash of braising liquid.
4. Transfer the beef to a board and rest it for 10 to 15 minutes. Skim any excess fat from the surface of the braising liquid, then simmer the liquid uncovered for 10 minutes to concentrate the flavour. Stir in the ground gingerbread spice mix and simmer for 2 to 3 minutes until lightly thickened and glossy.
5. Slice the beef and spoon over the sauce. Serve with the apple red cabbage on the side, with extra sauce at the table.

Made this recipe? Rate it — a comment is optional.