Name: Aachen-Style Sauerbraten
Total time: 180 min
Yield: 4 servings
Cuisine: Sauerbraten
Ingredients: 1.5 kg beef chuck; 2 cups red wine; 1 cup apple cider vinegar; 1 onion, sliced; 2 cloves garlic, minced; 2 tbsp caraway seeds; 1 tbsp black pepper; 1 tbsp salt; 100g butter; 200g breadcrumbs; 200g potatoes; 100g red cabbage; 50g apples; 100ml beef broth

A traditional German beef dish marinated for 96 hours and gently braised, served with a sauce made from the marinade, red cabbage with apples, and potato dumplings tossed in breadcrumb butter.

Method

1. In a large container, combine beef chuck, red wine, apple cider vinegar, sliced onion, minced garlic, caraway seeds, salt, and pepper. Cover and refrigerate for 96 hours, turning occasionally.
2. Preheat oven to 180°C (350°F). Remove beef from marinade and place in a roasting pan. Reserve the marinade.
3. Roast the beef for 2 hours, then add the reserved marinade and beef broth. Cover with foil and continue roasting for another 2 hours, or until the meat is tender.
4. While the beef roasts, prepare the red cabbage. In a pan, sauté sliced cabbage and diced apples in butter until tender. Season with salt and pepper.
5. For the potato dumplings, boil potatoes until tender, mash, and mix with breadcrumbs, butter, salt, and pepper. Form into dumplings and cook in boiling water until they float.
6. Serve the braised beef with the red cabbage and potato dumplings, accompanied by the sauce made from the marinade.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.