Sauerbraten (German Marinated Pot Roast)

Ingredients

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• 500 ml (2 cup) water
• 250 ml (1 cup) red wine vinegar
• 250 ml (1 cup) dry red wine
• 2 onions in thick rings
• 2 carrots sliced
• 100 g (3.5 oz) celery root cubed
• 2 tsp salt
• 1 tsp black peppercorns
• 6 juniper berries
• 3 sheet bay leaves
• 4 whole cloves
• 4 allspice berries
• 1200 g (2.6 lb) beef bottom round roast in one piece
• 3 tbsp canola oil
• 2 tbsp tomato paste
• 60 g (2.1 oz) raisins
• 200 ml (3/4 cup) water to top up the marinade
• 1 tbsp cornstarch stirred into 3 tbsp cold water
• 1 tbsp red currant jelly or 1 tsp sugar
• salt to taste
• black pepper freshly ground, to taste

Method

1. For the marinade, put the water, vinegar, wine, salt, onions, carrots, celery root and all the spices in a pot and bring to a boil once. Take it off the heat and let it cool completely, which takes 1 to 2 hours.
2. Place the roast in a container that it just fits into and pour the cold marinade over it, including the vegetables and spices, until the meat is fully covered. Cover and marinate in the refrigerator for 3 days, turning the meat once a day.
3. On the third day, take the roast out and pat it thoroughly dry with paper towels. Pour the marinade through a sieve and set aside 600 ml (2 1/2 cups) of it, along with the drained vegetables and spices. Discard the rest of the marinade.
4. Heat the oven to 325 °F (160 °C), regular bake setting (top and bottom heat, no fan). Heat the canola oil in a Dutch oven over high heat and brown the roast on all sides for about 10 minutes in total, until it is dark brown all over. Remove it and season with pepper.
5. Roast the drained vegetables in the fat for about 8 minutes until they take on color. Cook the tomato paste with them for 2 minutes, then deglaze with the 600 ml (2 1/2 cups) of marinade and 200 ml (3/4 cup) of water, add the raisins and bring to a boil. Return the roast to the pot.
6. Cover the Dutch oven and set it on the middle rack. Braise for 2 to 2 1/2 hours, turning the roast halfway through. It is done when a fork slides in without resistance; the internal temperature is then about 194 °F (90 °C).
7. Transfer the roast to a board and let it rest, covered, for 15 minutes. Meanwhile, pour the gravy through a sieve into a saucepan, pressing the vegetables firmly with the back of a spoon, and boil it down vigorously, uncovered, for 5 to 8 minutes.
8. Stir the cornstarch slurry into the boiling gravy and boil for 1 minute until it thickens. Season to taste with the jelly, salt and pepper for a sweet-and-sour balance. Slice the roast against the grain into 1/2-inch (1 cm) slices and serve with the gravy.

Tip: Sauerbraten is easy to prepare ahead: finish the braise the day before, refrigerate the slices in the gravy and reheat over low heat for 20 minutes. Serve with dumplings or spaetzle and red cabbage.

Tip: For a darker, spicier gravy, stir in 1 1/2 oz (40 g) of grated Lebkuchen or gingerbread instead of the cornstarch (check the package for nuts). The wine does not cook off completely: for children and pregnant guests, use the same amount of water instead of red wine.