Traditional Sauerbraten with Sauerkraut

Method

1. In a large bowl, mix vinegar, onion, celery, garlic, peppercorns, and caraway seeds.
2. Add beef roast and pour in beef stock. Cover and refrigerate for 3-5 days, turning occasionally.
3. After marinating, transfer to a pot, cover with remaining stock, and simmer for 3-4 hours until tender.
4. Remove beef, slice, and serve with sauerkraut and potato pancakes made from the flour, egg, and milk mixture.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.