Sauerbraten-Inspired Shredded Beef Tacos with Red Cabbage

Braised beef

• 900 g Beef chuck roast
• 2 tsp Fine sea salt
• 2 tbsp Vegetable oil
• 1 large Red onion
• 4 cloves Garlic
• 1 tsp Juniper berries
• 6 Whole cloves
• 2 Bay leaves
• 180 ml Red wine vinegar
• 600 ml Beef stock

Quick cabbage and to serve

• 300 g Red cabbage
• 1 small Red onion
• 2 tbsp Red wine vinegar
• ½ tsp Fine sea salt
• 8 Corn tortillas
• 120 g Sour cream
• 15 g Fresh parsley

1. Pat the beef dry and season all over with 2 tsp of the fine sea salt. Thinly slice the large red onion and peel the garlic. Lightly crush the juniper berries with the side of a knife.
2. Heat the vegetable oil in a dutch oven over medium-high heat. Brown the beef well on all sides, 8 to 10 minutes total, then transfer to a plate. Lower the heat to medium.
3. Add the sliced onion to the pot and cook for 6 to 8 minutes until softened and lightly browned. Add the garlic and cook for 1 minute until fragrant. Stir in the juniper berries, whole cloves, and bay leaves.
4. Pour in the red wine vinegar and let it bubble for 1 minute, scraping up any browned bits. Add the beef stock, then return the beef and any juices to the pot. Bring to a gentle simmer.
5. Cover and braise on a very low simmer for 2 hours 30 minutes, turning the beef once or twice, until it shreds easily with a fork. If the liquid reduces too quickly, add a splash of water to keep the beef mostly submerged. Transfer the beef to a board and shred it.
6. Skim any excess fat from the braising liquid, then return the shredded beef to the pot and stir to coat. Taste and adjust with a pinch more fine sea salt if needed. Keep warm over low heat while you prepare the toppings.
7. Finely shred the red cabbage and thinly slice the small red onion. Toss with 2 tbsp red wine vinegar and 0.5 tsp fine sea salt, then set aside for 10 minutes to soften slightly. Roughly chop the fresh parsley.
8. Warm the corn tortillas in a dry frying pan over medium heat for about 20 to 30 seconds per side, until pliable. Fill each tortilla with the sauerbraten-style beef, then top with the cabbage and onion. Finish with sour cream and a scattering of parsley.

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