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Sauerbraten, the most iconic dish of German cuisine, is made by slow-cooking beef that has been marinated for several days in a vinegar-based mixture. The result is a tender, aromatic pot roast served with a rich, spiced sauce.
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per serving
Prepare the marinade: In a pot, combine the vinegar, water, bay leaves, cloves, black peppercorns, juniper berries, quartered onions, thickly sliced carrot, celeriac slices, sugar, and salt. Bring to a boil, then cool completely.
Place the beef in a large glass or ceramic dish. Pour the cooled marinade over the meat; the meat must be completely submerged in the liquid. Cover with plastic wrap and refrigerate for 3 days. Turn the meat over each day.
On cooking day, remove the meat from the marinade and pat it dry thoroughly with paper towels. Strain the marinade liquid and set the vegetables aside; reserve the liquid.
Heat the oil in a large, deep roasting pan or Dutch oven over high heat. Sear the meat on both sides until golden brown, about 4-5 minutes. Remove the meat to a plate.
In the same pot, sauté the marinade vegetables along with the finely chopped onion and carrot over medium heat for 5 minutes. Add the tomato paste and cook for 1 more minute.
Add the strained marinade liquid and beef stock to the pot. Return the meat to the liquid. Cover and cook over low heat (or in a preheated 160°C oven) for 3-3.5 hours. The meat should pull apart easily with a fork.
Remove the meat from the pot and wrap it in foil to rest for 15 minutes. Strain the cooking liquid through a fine-mesh sieve, separating the vegetables. Transfer the strained sauce to a small saucepan.
Bring the sauce to a boil. In a separate pan, melt the butter, add the flour, and cook for 1 minute. Stir this roux into the boiling sauce. Add the finely broken gingerbread and cook over low heat, stirring, for 5 minutes. The sauce should be smooth and glossy. Season with salt and pepper to taste.
Slice the rested meat into thick pieces. Arrange on a serving platter and drizzle with the warm sauce. Traditionally served with red cabbage and potato dumplings (Kartoffelklöße).
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