When Germany comes calling for your belly, you just have to spend the 3 days required to answer its call.

(from Restaurant Favorites at Home by the editors of Cook’s Illustrated magazine)

It’s possible to substitute 1/2 cup of pickling spice for all the spices below, but considering that most pickling spices contain cinnamon, expect the finished dish to have a slightly sweeter flavor. You’ll have 3 1/2 cups sauce left over after saucing the meat – plenty for passing at the table to pour over mashed potatoes or potato dumplings, as well as leftovers.


2  medium onions, cut into 1/4-inch-thick slices
3  medium carrots, cut into 1/4-inch-thick slices
8  bay leaves
1  tablespoon juniper berries
1  tablespoon whole black peppercorns
1  tablespoon yellow mustard seeds
1/2 teaspoon caraway seeds
8  allspice berries
4  whole cloves
2  cups red wine vinegar
2  cups dry red wine
1  (3 pound) boneless beef chuck roast
1  cup low-sodium beef broth
1  cup low-broth chicken broth
1 1/2 teaspoons salt
2  tablespoons light brown sugar
ground black pepper

Combine the onions, carrots, bay leaves, juniper berries, peppercorns, mustard seeds, caraway seeds, allspice, cloves, vinegar, wine, and 3 cups water in a 1-gallon, non reactive container. Submerge the roast in liquid, cover, and marinate in the refrigerator for 3 days, turning every 12 hours.

Just waiting for the meat to be added. Most beautiful sight this pot has ever seen.

Adjust an oven rack to the lower-middle position and heat the oven to 325°F. Transfer the roast to a large plate and set aside. Bring the marinade, beef broth, chicken broth, and salt to a simmer in a large heavy-bottomed dutch oven over high heat, skimming any foam that rises to the top. Add the roast and return to a simmer. Cover and transfer to the oven. Cook, turning every 30 minutes, until fully tender and a sharp knife easily slips in and out of the roast, 3 to 3 1/2 hours.

Boiling down into a sauce

Transfer the roast to a cutting board and tent with foil to keep warm. Strain the liquid through a fine-mesh sieve into a large bowl and allow it to settle for 5 minutes. (if your sieve is not fine-mesh enough you can strain the liquid through a paper towel to collect all the fine particles) With a ladle or wide spoon, skim the fat from the surface. Return the liquid to the Dutch oven, add the brown sugar, and bring to a boil over high heat. Boil until the liquid is reduced to 4 cups, 12 to 15 minutes. Season with salt and pepper to taste.

Using a chef’s or carving knife, cut the roast into 1/2-inch-thick slices. Transfer the slices to a serving platter and pour 1/2 cup of the sauce over it. Serve, passing the remaining sauce separately.

Best served with some sour red cabbage and spaetzle. We served with mashed potatoes as well.


About majathebee
When planning dinner, my first idea is dessert.

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