Rhineland Sauerbraten

Ingredients

• •Beef roast
• •Red wine vinegar
• •Water
• •Onion
• •Carrot
• •Bay leaf
• •Juniper berries
• •Cloves
• •Black peppercorns
• •Gingersnap cookies
• •Raisins
• •Butter

Steps

1. 1Place the beef roast in a deep non-reactive container and cover it with a marinade made from red wine vinegar, water, sliced onion, carrot, bay leaf, juniper berries, cloves, and peppercorns.
2. 2Cover the container and refrigerate the beef for at least 3 days, turning it once daily so it marinates evenly.
3. 3Remove the beef from the marinade and pat it completely dry, reserving the marinade and its vegetables.
4. 4Heat butter in a heavy pot over medium-high heat and sear the beef on all sides for about 10 minutes total, until deeply browned.
5. 5Strain the marinade, add the vegetables back to the pot around the beef, then pour in enough of the strained liquid to come halfway up the roast.
6. 6Cover and braise over low heat for about 3 hours, turning the beef occasionally, until it is fork-tender.
7. 7Lift the beef out and let it rest under foil while you strain the braising liquid into a saucepan.
8. 8Whisk crushed gingersnap cookies and raisins into the liquid and simmer for 10 minutes, until the gravy thickens and turns glossy.
9. 9Slice the beef against the grain and serve it napped with the sweet-and-sour gravy.