Slow-Cooker Short-Rib Sauerbraten with pumpernickel dumplings

Marinade & Prep

1. 1Combine dry red wine, red wine vinegar, halved onions, carrots, crushed juniper berries, bay leaves, whole cloves and peppercorns in a large nonreactive bowl or container.
2. 2Add short ribs, press to submerge, cover and refrigerate for at least 12 hours; overnight (24–48 hours) is preferred for deeper flavour.
3. 3Remove ribs from marinade and pat dry; reserve the marinade by straining out solids and discarding spent vegetables or keeping them for extra flavour in the braise.

Sear & Slow Cook

1. 1Heat neutral oil in a large skillet over medium-high heat, season ribs lightly with salt and dust with flour, then brown on all sides until richly caramelised.
2. 2Transfer seared ribs to the slow cooker. Add strained marinade and beef stock to cover about two-thirds of the meat; tuck in bay leaves and any reserved crushed spices.
3. 3Cover and cook on low for 6 hours (approximately 360 minutes), or until meat is fork-tender and falling from the bone.

Finish Sauce & Dumplings

1. 1Remove ribs to a plate and keep warm. Strain braising liquid into a saucepan and skim excess fat; simmer to reduce slightly if needed.
2. 2Stir torn pumpernickel pieces into the hot sauce, simmer and mash to incorporate; add raisin or sugar-beet syrup and butter, adjust salt and acidity to taste.
3. 3For dumplings, soak stale pumpernickel crumbs in warmed milk for 10 minutes, then mix with beaten eggs, melted butter, salt and parsley to form a sticky dough.
4. 4Shape spoonfuls into dumplings and poach in simmering salted water or steam until set, about 10–12 minutes, turning once if simmering.
5. 5Serve short ribs with ladled pumpernickel-thickened sauce and warm pumpernickel dumplings.