Sauerkraut Beef Pot Roast with Potato Dumplings and Red Cabbage

Ingredients

• 2 onions
• 200 g celery root
• 2 carrots
• 500 ml dry red wine
• 100 ml red wine vinegar
• 1 bay leaf
• 3 Cloves
• 1 tsp peppercorns
• 1 tsp juniper berries
• 1.2 kg beef stew meat (e.g., shoulder)
• Salt
• Pepper
• 1 Tbsp clarified butter
• 1 tbsp Tomato Paste
• 50 g Raisins
• 1 tsp beetroot juice

Instructions

1. 1.

   Peel and dice the onions, celery root, and carrots. Add wine, vinegar, and about 250 ml water to a pot. Add spices and bring to a boil. Let cool.

2. 2.

   Rinse the meat, pat dry, and place in a large bowl or pot. Pour brine over it so that the meat is covered; if needed add more red wine. Cover and refrigerate for 2–3 days, turning 2–3 times.

3. 3.

   Remove the meat from the brine, pat dry, season with salt and pepper, and sear all sides in hot clarified butter in a roasting pan. Remove again.

4. 4.

   Strain the brine and brown the drained vegetables in the pan. Briefly sauté tomato paste, then deglaze with some brine. Return the meat so that it is about halfway submerged. Cover and simmer gently for 2½–3 hours, turning occasionally and adding liquid as needed.

5. 5.

   Take the meat out of the pan and wrap in foil. Strain the sauce through a sieve and reduce if desired; thicken with starch if preferred. Add raisins to the sauce, let simmer a few minutes, sweeten with beetroot juice, season with salt and pepper, and serve with sliced pot roast.

6. 6.

   Serve with optional apple red cabbage and potato dumplings as desired.