How to Make Sauerbraten: The Ultimate Guide

Instructions:

• In a large pot or Dutch oven, combine the red wine vinegar, water, onions, carrots, celery, bay leaves, cloves, peppercorns, juniper berries, and salt. Stir to combine.
• Add the beef roast to the pot, making sure it is fully submerged in the marinade. Cover the pot and refrigerate for 3-5 days, turning the beef occasionally to ensure that all sides are evenly marinated.
• After the beef has marinated, remove it from the pot and pat it dry with paper towels.
• In a large skillet, heat the vegetable oil over medium-high heat. Add the beef and brown on all sides.
• Once the beef is browned, remove it from the skillet and set it aside.
• Add the flour to the skillet and stir to combine with the remaining oil. Cook for 1-2 minutes, until the flour, is lightly browned.
• Gradually add the marinade to the skillet, whisking constantly to prevent lumps from forming. Add the brown sugar and continue to whisk until the mixture is smooth.
• Transfer the beef back to the pot with the marinade and sauce. Bring the mixture to a boil, then reduce the heat and simmer for 2-3 hours, or until the beef is tender and fully cooked.
• Once the beef is cooked, remove it from the pot and set it aside. Strain the marinade and sauce, discarding the solids.