Sauerbraten

• 3 cups low-sodium beef broth
• 1 cup dry red wine
• 1 cup red wine vinegar
• 2 large onions, cut into large chunks
• 5 cloves garlic; 3 crushed, 2 chopped
• 10 sprigs fresh thyme, plus 1 tablespoon chopped leaves
• 2 bay leaves
• 1 teaspoon juniper berries (available in the spice aisle)
• 1 teaspoon black peppercorns
• 1/2 teaspoon whole cloves
• 1 3 -to-4-pound boneless beef top chuck roast
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 2 medium carrots, cut into 1-inch chunks
• 2 stalks celery, cut into 1-inch chunks
• 2 tablespoons all-purpose flour
• 2 tablespoons crushed gingersnap cookies
• Freshly ground pepper
• Spaetzle, for serving (see page 152)
• Sour cream, for serving (optional)
• Chopped fresh parsley, for garnish

1. Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat.
2. Bring to a boil, then simmer for 5 minutes.
3. Cool to room temperature.
4. Place the beef in a large resealable plastic bag and pour in the marinade.
5. Seal the bag and refrigerate for 2 to 3 days, turning daily.
6. Preheat the oven to 350.
7. Remove the meat from the marinade and pat dry; season with salt.
8. Strain the marinade, discarding the solids.
9. Heat a large ovenproof pot over medium heat and add the olive oil.
10. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate.
11. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes.
12. Stir in the chopped garlic and chopped thyme and cook 1 minute.
13. Sprinkle in the flour and cook 1 to 2 minutes.
14. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer.
15. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes.
16. Remove the meat and transfer to a plate.
17. Bring the sauce to a simmer over medium heat.
18. Whisk in the gingersnaps and simmer until thickened; season with salt and pepper.
19. Thinly slice the meat; serve with spaetzle, the vegetables and sauce and sour cream, if desired.
20. Top with parsley.
21. Photograph by Kate Mathis

lowsodium beef broth, red wine, red wine vinegar, onions, garlic, thyme, bay leaves, juniper berries, black peppercorns, whole cloves, chuck roast, kosher salt, extravirgin olive oil, carrots, stalks celery, flour, cookies, freshly ground pepper, spaetzle, sour cream, fresh parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/sauerbraten-recipe.html (may not work)