Name: Franconian Sauerbraten with Slow-Roasted Beef
Total time: 210 min
Yield: 6 servings
Cuisine: German
Ingredients: 2.5 kg beef chuck roast; 1 cup apple cider vinegar; 1 onion, chopped; 2 celery stalks, sliced; 3 cloves garlic, minced; 10 black peppercorns; 2 tbsp caraway seeds; 1 cup beef stock; 200g dumplings (Kartoffelklöße); 1/2 tsp salt; 1 tbsp olive oil

A traditional German dish featuring marinated beef, prepared with a slow-roasting technique and served with classic Franconian dumplings.

Method

In a large bowl, combine vinegar, onion, celery, garlic, peppercorns, and caraway seeds.
Add beef roast and pour in beef stock. Cover and refrigerate for 3-5 days, turning occasionally.
Preheat oven to 160°C (325°F). Remove beef from marinade, pat dry, and season with salt and olive oil.
Place beef on a rack in a roasting pan. Roast for 2.5-3 hours, or until internal temperature reaches 63°C (145°F).
Let rest for 10-15 minutes, then slice thinly.
Strain the marinade, bring to a simmer, and reduce to a rich sauce. Serve slices of beef with the sauce and dumplings on the side.