Havelländischer Sauerbraten with Spätzle - Slow-Roasted and Deglazed

Method

1. Preheat oven to 160°C (325°F). Season the beef roast with salt, caraway seeds, and peppercorns.
2. In a large oven-safe pot, sear the beef on all sides over medium-high heat until browned.
3. Deglaze the pot with red wine and apple cider, scraping up any browned bits from the bottom.
4. Add chopped onion, minced garlic, and shredded cabbage. Pour in beef broth and bring to a simmer.
5. Cover the pot and transfer to the oven. Roast for 2.5-3 hours until the beef is tender and reaches an internal temperature of 63°C (145°F).
6. While the beef roasts, prepare the spätzle by mixing flour, eggs, salt, and milk until a soft dough forms. Knead briefly, then cut into small pieces and cook in boiling water until they float.
7. After roasting, let the beef rest for 3 minutes. Strain the cooking liquid, skim off excess fat, and thicken with a bit of flour if desired.
8. Serve the sauerbraten with spätzle and apple red cabbage.