Classic Rheinischer Sauerbraten (marinated pot roast)

Marinade

1. 1Combine red wine vinegar, red wine, quartered onions, carrots, crushed juniper, whole cloves, bay leaves, peppercorns and sugar in a nonreactive container and bring briefly to a simmer, then cool to room temperature.
2. 2Place the trimmed beef in the cooled marinade, cover so meat is submerged (weight with a plate if needed), and refrigerate 3–5 days, turning the meat once a day for even marination.
3. 3When ready to cook, remove beef from marinade and pat dry; reserve and strain the marinade, pressing vegetables to extract liquid, and set aside.

Braising

1. 1Preheat oven to 160°C (320°F). Heat oil in a heavy ovenproof pot or Dutch oven over medium-high heat and brown the roast on all sides, about 3–4 minutes per side; remove and set aside.
2. 2Add the strained marinade liquid and beef stock to the pot, scrape up browned bits, return the roast to the pot and add the strained vegetables alongside the meat.
3. 3Bring to a gentle simmer on the stovetop, cover, then transfer to the oven and braise until very tender, about 2½–3 hours, basting once or twice if desired.

Finishing & serving

1. 1Remove the roast and keep warm; strain the braising liquid into a saucepan, skim off excess fat and simmer to reduce slightly.
2. 2Whisk in the crushed gingerbread or pumpernickel and butter to thicken and balance the sauce; if needed, stir in flour slurry or cook a tablespoon of flour in butter first to adjust thickness and smoothness.
3. 3Slice the beef thinly across the grain and spoon the glossy sweet-sour gravy over the slices. Serve with potato dumplings, boiled potatoes or red cabbage.