Sauerbraten with Potato Dumplings

Ingredients

• 2½ lb beef round roast
• 2 cup red wine vinegar
• 1 cup water
• 1 large onion
• 2 carrot
• 2 bay leaves
• 1 tsp whole black peppercorns
• ½ tsp whole cloves
• ½ tsp juniper berries (optional)
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp vegetable oil
• 6 ginger snaps
• ¼ cup golden raisins (optional)
• 2 lb russet potatoes
• ½ cup potato starch
• 1 egg
• ¼ tsp nutmeg

Steps

1. Place beef in a non-reactive dish. Combine vinegar, water, sliced onion, carrots, bay leaves, peppercorns, cloves, juniper berries (if using), 1 tsp salt, and 0.5 tsp black pepper. Pour over beef, ensuring it's submerged. Marinate in the refrigerator for 3-5 days, turning daily.
2. Remove beef from marinade, pat dry. Strain marinade, reserving liquid and solids separately. Heat oil in a Dutch oven over medium-high heat and sear beef on all sides until browned. Remove beef and set aside.
3. Add reserved marinade solids (onion, carrots) to the Dutch oven and sauté for 5 minutes until softened. Return beef to the pot, pour in reserved marinade liquid. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C). Braise for 3-4 hours, or until beef is very tender.
4. While beef braises, prepare potato dumplings: Boil potatoes in their skins until very tender. Peel and rice or mash them thoroughly. Mix with potato starch, egg, 1 tsp salt, and nutmeg until a dough forms. Roll into 1.5-inch balls.
5. Remove beef from Dutch oven and keep warm. Strain the braising liquid, pressing solids to extract all liquid. Return liquid to the pot. Crush ginger snaps and add to the gravy, along with raisins (if using). Simmer for 10-15 minutes, stirring until gravy thickens.
6. Bring a large pot of salted water to a gentle simmer. Carefully drop potato dumplings into the water. Cook for 15-20 minutes, or until they float to the surface and are cooked through. Do not boil vigorously.
7. Slice the sauerbraten against the grain. Serve slices of sauerbraten with potato dumplings, generously spooning the rich gravy over both.