Sauerbraten with Red Cabbage

Instructions

1. 1
   Combine vinegar, broth, onions, bay leaves, juniper berries, and peppercorns in a bowl. Add beef, cover, and marinate in refrigerator for 24 hours.
2. 2
   Remove beef from marinade, reserving the liquid. Pat dry with paper towels.
3. 3
   Heat oil in a large Dutch oven over medium-high heat. Brown the beef on all sides, about 10 minutes total. Remove and set aside.
4. 4
   Strain marinade, reserving liquid and discarding solids. Pour marinade back into the pot, add tomato paste and brown sugar, stirring well.
5. 5
   Return beef to pot, ensure it's partially covered by liquid. Cover and simmer for 2-2.5 hours until very tender, turning halfway through.
6. 6
   Meanwhile, prepare red cabbage: melt butter in a separate pot, add shredded cabbage, vinegar, and sugar. Cook covered over medium heat for 30 minutes, stirring occasionally.
7. 7
   When beef is tender, remove from pot and slice. Strain cooking liquid into a saucepan and simmer to reduce by half, about 10 minutes. Season with salt and pepper.
8. 8
   Serve sliced Sauerbraten with reduced sauce and braised red cabbage on the side.