Dairy-Free Sauerbraten with Ginger Snap Gravy

Instructions

1. 1Cut the 1 large onion, 2 medium carrots, and 2 stalks of celery into 2.54 cm pieces. Combine the 2 cups of red wine vinegar, 2 cups of water, 1 cup of red wine, the cut 1 large onion, 2 medium carrots, and 2 stalks of celery, 2 bay leaves, 1 tablespoon of juniper berries, 1 tablespoon of black peppercorns, and 1/2 teaspoon of allspice berries in a large bowl.
2. 2Add the about 1360 g of beef roast to the bowl, ensuring it is completely submerged in the marinade. Cover the bowl tightly and refrigerate for a minimum of 24 hours and up to 3 days, turning the roast once daily to ensure even marination.
3. 3Carefully remove the about 1360 g of beef roast from the marinade and pat it completely dry with paper towels; set the marinade aside in the bowl for later use. Heat the 2 tablespoons of olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat until it reaches 205°C (200°C). Carefully place the dry roast into the hot oil and sear it on all sides for 2 to 3 minutes per side, until a deep brown crust forms.
4. 4Pour the reserved marinade, including all the vegetables and spices, directly over the seared about 1360 g of beef roast in the Dutch oven. Increase the heat to medium and bring the liquid to a gentle simmer, approximately 93°C. Once simmering, reduce the heat to low, cover the pot tightly with its lid, and cook for 3 to 4 hours, or until the roast is very tender and can be easily pulled apart with a fork (internal temperature should be 90.56-96.11°C / 90-96°C).
5. 5Carefully remove the cooked about 1360 g of beef roast from the Dutch oven and transfer it to a clean cutting board. Tent the roast loosely with aluminum foil and let it rest for at least 15 minutes; this allows the juices to redistribute throughout the meat, making it more moist and tender.
6. 6While the roast rests, carefully pour all the cooking liquid and solids from the Dutch oven through a fine-mesh sieve into a separate medium saucepan. Discard the strained solids (onion, carrots, celery, bay leaves, and spices) from the sieve.
7. 7Crumble the 6 ginger snaps into small pieces directly into the saucepan containing the strained cooking liquid. Add the 1/2 cup of coconut cream and 1 cup of beef broth to the saucepan. Cook this mixture over medium heat, whisking constantly for 5 to 8 minutes, until the ginger snaps have completely dissolved and the gravy has thickened to a consistency that coats the back of a spoon.
8. 8Slice the rested about 1360 g of beef roast against the grain into your desired thickness. Serve the sliced roast immediately, spooning the warm ginger snap gravy generously over each portion.

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