EFK Sauerbraten

Directions

1. 1. Put wine, vinegar, water, onion, carrots, celery, bay leaves, peppercorns, juniper if using, cloves and sugar in a nonreactive container. Add beef, cover and refrigerate 3–4 days, turning once daily.
2. 2. Remove beef and pat very dry. Strain the marinade, reserving liquid and vegetables separately. Season beef with salt and pepper.
3. 3. Heat oil in a Dutch oven and brown beef thoroughly on all sides. Add reserved vegetables and cook 5 minutes. Pour in enough strained marinade plus broth to come about halfway up the roast. Bring to a simmer.
4. 4. Cover and braise in a 325°F oven about 3 hours, turning once, until fork-tender. Transfer beef to a board and rest 15 minutes.
5. 5. Strain the braising liquid and skim excess fat. Return about 3 cups liquid to the pot. Whisk in crushed gingersnaps a little at a time and simmer until lightly thickened; use brown sugar only if the sauce needs balancing. Adjust salt and acidity.
6. 6. Slice beef across the grain with the Super Slicer and serve with the hot gravy.