Rhenish Sauerbraten with Raisin Gravy

Ingredients

• beef chuck roast1.5 kg
• dry red wine500 ml
• red wine vinegar250 ml
• onion2 medium, sliced
• carrot2 medium, sliced
• celery stalk2, chopped
• bay leaves3
• whole cloves6
• juniper berries6, crushed
• black peppercorns1 tsp
• all-purpose flour2 tbsp
• vegetable oil2 tbsp
• golden raisins50 g
• beef broth500 ml

Directions

1. 1

   In a large non-reactive bowl, combine the beef, red wine, vinegar, onion, carrot, celery, bay leaves, cloves, juniper berries, and peppercorns. Cover and refrigerate for 3 to 5 days, turning the meat twice daily.

2. 2

   Remove the beef from the marinade and pat it dry with paper towels. Strain the marinade, reserving the liquid and vegetables separately.

3. 3

   Heat the oil in a Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned. Set aside. Add the reserved vegetables to the pot and cook until softened, about 5 minutes. Sprinkle in the flour and cook for 1 minute, stirring.

4. 4

   Pour in the reserved marinade and beef broth. Return the beef to the pot. Bring to a simmer, cover, and cook over low heat for 2 to 2.5 hours, until the meat is fork-tender.

5. 5

   Transfer the beef to a cutting board and cover loosely with foil. Strain the cooking liquid into a saucepan, pressing on the solids. Add the raisins and simmer until the gravy thickens slightly, about 10 minutes. Season with salt and pepper to taste.

6. 6

   Slice the beef against the grain and serve with the raisin gravy. Perfect with spaetzle or potato dumplings.