Authentic German Sauerbraten with Red Cabbage

Method

1. In a large bowl, combine vinegar, beef broth, onion, carrots, celery, garlic, cloves, bay leaf, and peppercorns.
2. Add the beef roast to the marinade, cover, and refrigerate for at least 24 hours.
3. Remove the beef from the marinade, reserving the liquid. Pat the beef dry.
4. In a large Dutch oven, heat some oil over medium heat. Brown the beef on all sides.
5. Add the reserved marinade liquid to the pot, bring to a simmer, and cover.
6. Simmer for 2.5 to 3 hours until the beef is tender.
7. In a separate pan, whisk together beef broth, flour, butter, brown sugar, and sour cream. Cook until thickened.
8. While the beef cooks, sauté the red cabbage in some butter until tender.
9. Serve the Sauerbraten with the sauce and red cabbage.
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.