Rheinischer Sauerbraten with Rotkohl (Sweet-Sour Red Cabbage)

Marinade and beef

• 500 ml Red wine vinegar
• 1 large Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 3 pieces Bay leaves
• 2 tsp Black peppercorns
• 6 pieces Whole cloves
• 1.2 kg Beef roast

Braising and gravy

• 2 tbsp Sunflower oil
• 500 ml Beef stock
• 3 tbsp Mixed berry jelly

Rotkohl

• 900 g Red cabbage
• 1 large Apple
• 2 tbsp Light brown sugar

1. Make the marinade: slice the onion, carrots and celery, then put them in a non-reactive bowl with the red wine vinegar, bay leaves, peppercorns and cloves. Add the beef and turn to coat, making sure it is mostly submerged. Cover and chill for 24 hours, turning the beef once or twice if you remember.
2. Lift the beef out of the marinade and pat it dry. Strain the marinade, keeping the vegetables and the liquid separate, and discard the bay leaves. Heat the sunflower oil in a dutch oven over medium-high heat and brown the beef well on all sides, 8 to 10 minutes total.
3. Add the reserved vegetables to the pot and cook for 5 minutes until lightly coloured. Pour in the reserved marinade liquid and the beef stock, then bring to a gentle simmer. Cover and braise on low heat for 2 hours 30 minutes to 3 hours, turning the beef once, until very tender.
4. Meanwhile, make the rotkohl: finely shred the red cabbage and peel and grate the apple. Put both in a large pot with the light brown sugar and 150 ml water, then bring to a gentle simmer. Cover and cook for 45 to 60 minutes, stirring occasionally, until silky and tender.
5. Transfer the beef to a board and loosely cover while you finish the sauce. Strain the braising liquid into a saucepan, pressing on the vegetables to extract flavour, then simmer briskly until reduced to a glossy gravy, 10 to 15 minutes. Whisk in the mixed berry jelly until melted and smooth, then taste and adjust with a little more jelly if you want it sweeter.
6. Slice the beef thickly and spoon over the gravy. Serve with the rotkohl on the side, adding a little of its cooking liquid if it looks dry. Any extra gravy is excellent spooned over the cabbage too.

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