Gluten-Free Sauerbraten with Cauliflower Mash

Ingredients

• about 910 g Beef Roast (Rump or Chuck)
• 1 cup Red Wine Vinegar
• 1 cup Water
• 1 large Onion, sliced
• 2 medium Carrots, sliced
• 2 Bay Leaves
• 6 Juniper Berries
• 1 tsp Black Peppercorns
• 1/4 cup Gluten-Free Flour Blend
• 2 cups Beef Broth (gluten-free)
• 1 large head Cauliflower, cut into florets
• 4 tbsp Butter (dairy or plant-based)
• 1/2 cup Milk (dairy or plant-based)
• 1 tsp Salt
• 0.25 tsp White Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Combine the 1 cup red wine vinegar, 1 cup water, 1 large sliced onion, 2 medium sliced carrots, 2 bay leaves, 6 juniper berries, and 1 tsp black peppercorns in a large non-reactive bowl. Place the about 910 g beef roast (rump or chuck) into the marinade, ensuring it is fully submerged. Cover the bowl and refrigerate for at least 24 hours, turning the roast once or twice during this time.
2. 2After marinating, carefully remove the about 910 g beef roast from the bowl and pat it completely dry with paper towels; reserve all of the marinade, including the solids, in the bowl. Place 1/4 cup gluten-free flour blend onto a plate and dredge the dried roast in the flour, turning to coat all sides, then shake off any excess flour.
3. 3Heat a large Dutch oven over medium-high heat (approximately 190°C / 190°C). Sear the dredged about 910 g beef roast for 3-4 minutes per side, turning with tongs, until all sides are deeply browned. Carefully pour the reserved marinade (with all its solids) over the roast, then add 2 cups gluten-free beef broth. Bring the liquid to a rolling boil, then reduce the heat to low (approximately 94°C / 93°C), cover the Dutch oven tightly, and simmer for 2.5 to 3 hours, or until the roast is fork-tender and an internal temperature of 93.33-96.11°C (93-96°C) is reached.
4. 4Carefully remove the tender roast from the Dutch oven and place it on a cutting board; cover loosely with foil and let it rest for 10-15 minutes to allow the juices to redistribute. While the roast rests, pour the cooking liquid and solids through a fine-mesh sieve into a clean bowl, pressing on the solids with the back of a spoon to extract as much liquid as possible; discard the strained solids. Return the strained sauce to the Dutch oven and bring it to a gentle simmer over medium-low heat (approximately 95°C / about 95°C).
5. 5While the sauce simmers, prepare the cauliflower mash: place the 1 large head of cauliflower florets into a steamer basket over 2.54 cm of boiling water, cover, and steam for 10-12 minutes, or until very tender when pierced with a fork. In a food processor or large bowl, combine the steamed cauliflower, 4 tbsp butter, 1/2 cup milk, 1 tsp salt, and 0.25 tsp white pepper; process or mash until smooth and creamy.
6. 6Slice the rested Sauerbraten into 1.27 cm thick pieces. Serve the sliced Sauerbraten immediately with generous portions of the hot cauliflower mash and the simmering gravy.

Substitutions

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