Sauerbraten with Sour Cream Sauce and Red Cabbage

Method

1. In a large pot, combine beef roast, red wine, vinegar, onion, carrots, garlic, caraway seeds, thyme, and marjoram.
2. Bring to a boil, then reduce heat and simmer for 2-3 hours until tender.
3. Remove beef and set aside.
4. In the same pot, add beef broth, brown sugar, flour, and butter, and simmer until thickened.
5. Stir in sour cream and sour milk, then add chopped parsley.
6. Serve the sauce over the sliced beef with red cabbage and potato dumplings.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.