Sauerbraten

For the marinade:

• 1 ½ – 2 kg (3-4 lbs) beef roast (such as rump or bottom round)
• 2 onions, sliced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 bay leaves
• 10 whole cloves
• 10 whole peppercorns
• 2 cups red wine vinegar
• 2 cups water
• ½ cup red wine (optional)
• ½ cup brown sugar
• 2 tsp salt
• 2 tsp mustard seeds
• 1 tsp juniper berries
• 1 tsp whole allspice
• 1 tsp whole coriander seeds

For cooking:

• 2 tbsp vegetable oil
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups beef broth

For serving:

• Potato dumplings or mashed potatoes
• Red cabbage or sauerkraut
• Lingonberry jam (optional)

Instructions:

1. Prepare the Marinade:
   • In a large non-reactive bowl, combine the sliced onions, carrots, and celery.
   • Add the bay leaves, cloves, peppercorns, mustard seeds, juniper berries, allspice, and coriander seeds.
   • In a saucepan, combine the red wine vinegar, water, red wine (if using), brown sugar, and salt. Bring to a boil, then pour the hot liquid over the vegetables and spices in the bowl. Let the marinade cool completely.
2. Marinate the Meat:
   • Place the beef roast in a large resealable plastic bag or a non-reactive container.
   • Pour the cooled marinade over the meat, making sure it’s completely submerged.
   • Seal the bag or cover the container, then refrigerate for at least 2 days, turning the meat occasionally to ensure even marination.
3. Cooking the Sauerbraten:
   • Preheat your oven to 160°C (325°F).
   • Remove the beef roast from the marinade and pat it dry with paper towels.
   • In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil and butter over medium-high heat.
   • Brown the meat on all sides until deeply golden, about 5 minutes per side. Remove the meat from the pot and set it aside.
4. Prepare the Sauce:
   • Reduce the heat to medium and sprinkle the flour into the pot.
   • Cook, stirring constantly, until the flour is golden brown and fragrant, about 2 minutes.
   • Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot.
   • Return the beef roast to the pot, along with any accumulated juices.
   • Cover the pot and transfer it to the preheated oven.
5. Braise the Meat:
   • Allow the meat to braise in the oven for 2 ½ to 3 hours, or until it is fork-tender.
   • Check the roast occasionally and add more beef broth if the liquid reduces too much.
   • Once the meat is tender, remove it from the pot and transfer it to a cutting board. Tent it loosely with foil to keep it warm.
6. Finish the Sauce:
   • Strain the cooking liquid through a fine-mesh sieve into a saucepan, discarding the solids.
   • Skim off any excess fat from the surface of the sauce.
   • Bring the sauce to a simmer over medium heat and cook until it has reduced and thickened slightly, about 10 minutes.
   • Taste the sauce and adjust the seasoning if necessary.
7. Slice and Serve:
   • Slice the sauerbraten thinly against the grain.
   • Serve the slices of meat with the hot sauce alongside traditional accompaniments like potato dumplings or mashed potatoes and red cabbage or sauerkraut.
   • For an authentic touch, offer lingonberry jam on the side.