Dairy-Free Sauerbraten with Potato Dumplings

Instructions

1. 1In a large bowl, combine the about 1360 g Beef chuck roast, 1 cup Red wine vinegar, 1 cup Water, 1 large Onion (sliced), 2 medium Carrots (sliced), 2 medium Celery stalks (sliced), 2 Bay leaves, 6 Juniper berries, 1 tsp Black peppercorns, and 4 Allspice berries. Cover the bowl and refrigerate for at least 24 hours, or up to 3 days. Turn the beef occasionally to ensure even marinating.
2. 2Remove the about 1360 g Beef chuck roast from the marinade. Pat the beef completely dry with paper towels. Strain the marinade, keeping the reserved vegetables and the liquid separate. You will use these later.
3. 3Heat 2 tbsp Olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Place the dried beef into the hot oil and sear on all sides until deeply browned, about 2-3 minutes per side. Remove the seared beef from the pot and set it aside on a plate.
4. 4Add the reserved sliced vegetables from the marinade to the same pot. Sauté over medium heat, about 150°C, until they have softened, approximately 5-7 minutes. Stir in 2 tbsp All-purpose flour and 1 tbsp Brown sugar, and cook for 1 minute, stirring constantly.
5. 5Gradually pour the reserved marinade liquid into the pot while stirring continuously to create a smooth sauce. Bring the mixture to a gentle simmer, stirring until it thickens slightly.
6. 6Return the seared about 1360 g Beef chuck roast to the pot. Add 1 tsp Salt and 0.5 tsp Black pepper. Ensure the beef is mostly submerged in the liquid. Cover the pot tightly, reduce the heat to low, about 120°C, and simmer for 2.5 to 3 hours, or until the beef is very tender and easily pulls apart with a fork.
7. 7While the beef is braising, prepare the potato dumplings. Boil about 910 g Potatoes in water until they are very soft, about 20-25 minutes. Drain the potatoes well and mash them thoroughly until smooth. Mix in 0.5 cup Potato starch and 0.25 tsp Nutmeg until just combined. Roll the mixture into golf-ball sized dumplings.
8. 8Once the beef is tender, remove it from the pot and place it on a cutting board to rest for 10 minutes. Gently place the formed potato dumplings into the simmering sauce in the pot. Cover and cook for 10-15 minutes, or until the dumplings are cooked through and float to the surface. Slice or shred the rested beef and serve with the sauce and potato dumplings.

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