Sauerbraten with Red Cabbage

Instructions

1. 1
   In a large bowl, combine vinegar, beef broth, onions, carrots, juniper berries, cloves, bay leaves, and mustard seeds to create the marinade.
2. 2
   Season the beef roast with salt and pepper, then place in the marinade. Cover and refrigerate for 3-4 days, turning occasionally.
3. 3
   Remove the roast from marinade, reserving the liquid. Pat dry with paper towels.
4. 4
   Heat oil in a large Dutch oven and brown the roast on all sides until deeply caramelized.
5. 5
   Strain the marinade, reserving vegetables and spices. Pour marinade over the roast, add reserved vegetables and spices, and bring to a simmer.
6. 6
   Cover and braise in a preheated 160°C oven for 2.5-3 hours until the meat is very tender.
7. 7
   While the roast braises, heat 2 tbsp oil in another pot and sauté the red cabbage until beginning to soften.
8. 8
   Add brown sugar and red wine vinegar to the cabbage, season with salt and pepper, and braise covered for 45 minutes until tender.
9. 9
   Remove roast from braising liquid and let rest for 10 minutes, then slice.
10. 10
    Strain braising liquid and serve as gravy alongside the sliced roast and red cabbage.