Classic Sauerbraten with Red Cabbage

Method

1. In a large bowl, combine the beef with red wine, beef broth, onion, garlic, brown sugar, vinegar, caraway seeds, allspice, salt, and pepper. Cover and refrigerate for at least 24 hours.
2. Preheat the oven to 180°C (350°F).
3. Remove the beef from the marinade and place it in a roasting pan.
4. Roast the beef for 2 to 2.5 hours, or until tender.
5. In a saucepan, bring the remaining marinade to a boil, then reduce to a simmer and let it thicken slightly.
6. In a separate pot, cook the red cabbage with a bit of sugar and vinegar until tender.
7. Serve the Sauerbraten with the sauce, red cabbage, and potato dumplings.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.