Sauerbraten with Red Cabbage

Instructions

1. 1
   Combine vinegar, beef broth, onions, carrots, juniper berries, bay leaves, peppercorns, and cloves in a large pot.
2. 2
   Place the beef roast in the marinade, cover, and refrigerate for 24-48 hours.
3. 3
   Remove the beef from marinade, reserving the liquid and vegetables. Pat the meat dry with paper towels.
4. 4
   Heat oil in a large pot over medium-high heat and brown the beef on all sides, about 10 minutes. Remove and set aside.
5. 5
   Dust the beef with flour and return to the pot. Pour the marinade (with vegetables and spices) over the meat.
6. 6
   Bring to a simmer, cover, and cook in the oven at 160°C for 2.5-3 hours until the meat is tender.
7. 7
   Meanwhile, sauté the shredded red cabbage in butter with sugar until soft, about 30 minutes.
8. 8
   Remove the beef and slice. Strain the sauce, discarding solids, and return to the pot to reduce slightly.
9. 9
   Serve the sliced Sauerbraten with sauce and red cabbage alongside boiled potatoes or egg noodles.