Sauerbraten with Red Cabbage

Instructions

1. 1
   In a large bowl, combine vinegar, 1 cup beef broth, bay leaves, juniper berries, and half the onions. Season the beef with salt and pepper, then place in the marinade. Cover and refrigerate for at least 24 hours, turning occasionally.
2. 2
   Remove beef from marinade, reserving the liquid. Pat the meat dry with paper towels. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
3. 3
   Brown the beef on all sides for about 10 minutes total. Remove and set aside. Sauté remaining onions in the same pot until softened.
4. 4
   Add tomato paste and cook for 1 minute. Pour in the reserved marinade and remaining beef broth. Return the beef to the pot.
5. 5
   Bring to a boil, then reduce heat to low. Cover and simmer for 90 minutes, turning the meat halfway through.
6. 6
   In another pot, heat oil and add red cabbage with sliced onions. Sauté for 5 minutes, then add sugar and a splash of vinegar. Cover and braise for 45 minutes until tender, stirring occasionally.
7. 7
   When beef is tender, remove it from the pot and tent with foil. Strain the cooking liquid and return to pot, simmering to reduce slightly if desired.
8. 8
   Slice the beef and serve with red cabbage and boiled potatoes, spooning the sauce over the meat.
9. 9
   Serve hot with crusty bread and German mustard if desired.