Sauerbraten with Red Cabbage and Potato Dumplings

Instructions

1. 1
   Combine vinegar, wine, onions, carrots, bay leaves, cloves, juniper berries, and peppercorns in a large bowl. Add the beef, cover, and marinate in the refrigerator for 3 days, turning daily.
2. 2
   Remove meat from marinade and pat dry. Strain and reserve the marinade and vegetables separately.
3. 3
   Heat oil in a large Dutch oven over high heat. Sear the beef on all sides until deeply browned, about 8 minutes total.
4. 4
   Add the reserved vegetables and cook for 5 minutes. Add 500ml of the strained marinade and bring to a boil.
5. 5
   Cover and simmer on low heat for 2.5-3 hours until meat is fork-tender, turning occasionally.
6. 6
   Meanwhile, prepare red cabbage by sautéing with apples, a splash of vinegar, and red currant jelly for 45 minutes until soft.
7. 7
   Prepare potato dumplings according to traditional recipe, boiling until they float.
8. 8
   Remove meat and slice thickly. Stir crumbled gingerbread into the sauce to thicken. Strain and adjust seasoning.
9. 9
   Serve sliced Sauerbraten with the rich gravy, red cabbage, and potato dumplings.