DE
Germany
Europe
DE
German pot roast marinated with vinegar, wine, vegetables, and warm spices, then slowly braised.
30 min + 3 day marinate
3 hr
8 servings
Hard
3 hr 30 min + marinate
3 1/2 lb (1.6 kg) beef chuck roast 2 tsp kosher salt 1 tsp black pepper 2 cups (480 ml) dry red wine 1 cup (240 ml) red wine vinegar 2 cups (480 ml) water 2 yellow onions, sliced 2 carrots, sliced 2 celery stalks, sliced 4 garlic cloves, smashed 2 bay leaves 8 black peppercorns 6 juniper berries 5 whole cloves 1 tsp mustard seeds 2 tbsp neutral oil 2 tbsp tomato paste 2 tbsp all purpose flour 2 tbsp packed brown sugar 1/3 cup (35 g) crushed gingersnap cookies, optional
1. Put beef in a nonreactive container. Combine wine, vinegar, water, vegetables, garlic, bay leaves, peppercorns, juniper berries, cloves, and mustard seeds and pour over beef. Refrigerate for 3 days, turning daily. 2. Heat oven to 325°F (163°C). Remove beef, dry well, and strain the marinade, keeping the liquid and vegetables. 3. Season beef and brown it in oil in a Dutch oven on all sides. 4. Add drained vegetables and cook for 7 minutes. Add tomato paste for 1 minute, then flour for 1 minute. 5. Slowly add 3 cups reserved marinade liquid. Return beef to the pot. 6. Cover and bake for 2 1/2 to 3 hours until tender. 7. Remove beef. Strain cooking liquid into a saucepan. 8. Simmer sauce for 10 minutes. Add brown sugar and gingersnaps if using. Adjust salt, sugar, or vinegar. 9. Slice beef across the grain and serve with gravy.
SCHNAX TIP
Use glass or another nonreactive container for the acidic marinade. Plan ahead because the long marinade is part of the dish.