Sous-vide Sauerbraten with concentrated gingerbread jus

Marinade

1. 1Combine red wine, red wine vinegar, crushed juniper berries, whole cloves, chopped onion, carrot, celery, bay leaves and sugar in a saucepan.
2. 2Bring to a gentle simmer for 5 minutes to meld flavors, then remove from heat and cool completely.
3. 3Place beef rump in a large nonreactive container or vacuum bag, pour over the cooled marinade so meat is fully submerged, cover and refrigerate for 24–48 hours, turning once if not vacuum-sealing immediately.
4. 4After marinating, remove meat from the liquid and reserve the marinade; pat the beef dry and season lightly with salt and pepper.
5. 5Vacuum-seal the rump roast in a bag suitable for sous-vide, removing as much air as possible.

Sous-vide

1. 1Preheat sous-vide bath to 56°C for a medium-rare finish (increase to 62°C for medium).
2. 2Submerge the sealed roast and cook sous-vide for 24 hours to break down connective tissue and achieve consistent tenderness.
3. 3When the cook is complete, remove the bag from the bath and optionally chill briefly in an ice bath if not searing immediately; reserve the bag juices.

Finish and sauce

1. 1Strain the reserved marinade and bag juices through a fine sieve, discard solids and skim off excess fat.
2. 2Combine the strained liquid with beef stock in a saucepan, add lebkuchen crumbs and simmer over medium heat until reduced by about half and slightly thickened, whisking to incorporate crumbs.
3. 3Adjust seasoning with salt and pepper; finish the sauce by whisking in cold butter off the heat to create a glossy jus and keep warm.
4. 4Heat a heavy skillet over high heat with a small splash of oil; remove roast from the bag, pat very dry and sear 1–2 minutes per side to develop a caramelized crust.
5. 5Rest the roast 5 minutes, slice thinly against the grain, arrange on warmed plates and spoon the warm gingerbread jus over each portion; garnish with micro herbs if desired.