Sauerbraten Rouladen

Marinade the Beef

1. 1In a large bowl or a resealable bag, combine the vinegar, water, sliced onion, carrot, bay leaves, juniper berries, and peppercorns.
2. 2Add the thinly sliced beef sirloin steaks, ensuring they are fully submerged in the marinade. Cover or seal, and refrigerate for at least 24 hours, or up to 3 days, turning occasionally.

Prepare the Rouladen Filling

1. 1In a skillet, cook the diced bacon until crisp. Remove bacon and set aside, leaving the rendered fat in the skillet.
2. 2Add the chopped onion to the skillet and sauté until softened and lightly browned. Stir in the chopped pickles and cooked bacon.
3. 3Mix the Dijon mustard into the bacon-pickle mixture. Set aside.

Assemble and Braise the Rouladen

1. 1Remove the beef from the marinade, pat dry with paper towels, and discard the marinade ingredients. Lightly pound the beef slices thinner if needed.
2. 2Spread a thin layer of Dijon mustard on each beef slice. Spoon the bacon-pickle mixture onto one end of each slice.
3. 3Roll up each beef slice tightly, tucking in the sides, to form a roulade. Secure with toothpicks or kitchen twine.
4. 4Lightly dredge the rouladen in flour. If using, brown the ground beef in a large pot or Dutch oven with 1 tbsp of vegetable oil over medium-high heat. Remove and set aside.
5. 5Heat the remaining 1 tbsp of vegetable oil in the same pot. Sear the rouladen on all sides until nicely browned. Remove and set aside.
6. 6Deglaze the pot with a splash of the reserved marinade (optional, strain first) or a bit of beef broth, scraping up any browned bits.
7. 7Return the browned rouladen (and ground beef if used) to the pot. Add the beef broth and enough water to almost cover the rouladen. Bring to a simmer.
8. 8Cover the pot and transfer to a preheated oven at 325°F (160°C). Braise for 2 to 2.5 hours, or until the beef is very tender. Remove rouladen and keep warm.
9. 9Strain the braising liquid into a saucepan, discarding solids. If desired, thicken the sauce by simmering and whisking in crushed gingerbread cookies. Season with salt and pepper to taste.

Prepare the Apple Red Cabbage

1. 1Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened.
2. 2Add the shredded red cabbage, diced apples, apple cider vinegar, brown sugar, and whole cloves. Stir to combine.
3. 3Add about 1/2 cup of water or beef broth, cover, and simmer for 45-60 minutes, or until the cabbage is tender and the flavors have melded, stirring occasionally.
4. 4Season with salt to taste. Remove cloves before serving.