Sauerbraten with Red Cabbage

Instructions

1. 1
   In a large bowl, combine vinegar, 1 onion (sliced), cloves, bay leaves, juniper berries, and peppercorns. Place beef in marinade, cover, and refrigerate for 24-48 hours.
2. 2
   Remove beef from marinade, reserving the liquid. Pat beef dry and season with salt and pepper.
3. 3
   Heat oil in a large Dutch oven over medium-high heat. Brown the beef on all sides for 8-10 minutes. Remove and set aside.
4. 4
   Sauté remaining onion in the pot, add tomato paste and brown sugar, stirring for 2 minutes.
5. 5
   Return beef to pot. Strain marinade and add to pot with beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours until beef is tender.
6. 6
   In the last 45 minutes of cooking, prepare red cabbage: heat 1 tbsp oil in a separate pan, add cabbage and apple. Stir-fry for 5 minutes.
7. 7
   Add apple cider vinegar, brown sugar, and salt to cabbage. Cover and simmer for 40 minutes, stirring occasionally.
8. 8
   Remove beef from pot and keep warm. Mix flour with 2 tbsp water to create a slurry. Stir into cooking liquid and simmer for 5 minutes to thicken.
9. 9
   Slice beef and serve with sauce and red cabbage on the side.
10. 10
    Garnish with fresh parsley if desired.