Sauerbraten with Red Wine and Gingerbread Gravy

Ingredients

• beef chuck roast1.5 kg
• red wine500 ml
• red wine vinegar250 ml
• onions2 large, sliced
• carrots2, chopped
• celery stalks2, chopped
• bay leaves3
• whole cloves6
• juniper berries6
• black peppercorns1 tbsp
• gingerbread cookies100 g, crumbled
• beef broth500 ml
• vegetable oil2 tbsp
• all-purpose flour2 tbsp

Directions

1. 1

   In a large bowl, combine red wine, red wine vinegar, sliced onions, carrots, celery, bay leaves, cloves, juniper berries, and peppercorns. Add the beef chuck roast, cover, and refrigerate for 3 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 vegetable oil in a Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, about 5 minutes per side. Transfer to a plate.

4. 4

   Add the reserved vegetables to the pot and cook until softened, about 5 minutes. Sprinkle with flour and cook for 1 minute, stirring. Pour in the reserved marinade and beef broth, scraping up any browned bits. Return the beef to the pot.

5. 5

   Bring to a simmer, cover, and cook over low heat for 2 to 2.5 hours, until the beef is fork-tender. Transfer the beef to a cutting board and keep warm.

6. 6

   Strain the cooking liquid into a saucepan, pressing on the solids. Add the crumbled gingerbread and simmer over medium heat until the sauce thickens, about 10 minutes. Season with salt and pepper to taste.

7. 7

   Slice the beef against the grain and serve with the gingerbread gravy. Traditionally accompanied by spätzle or mashed potatoes.