Gluten-Free Sauerbraten with Potato Dumplings

Instructions

1. 1In a large bowl, combine the 1 cup red wine vinegar, 1 cup water, 1/2 cup red wine, 1 large onion sliced, 2 medium carrots sliced, 2 stalks celery sliced, 2 bay leaves, 6 juniper berries, 1 teaspoon black peppercorns, 1/4 teaspoon ground cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the about 1360 g beef chuck roast to this marinade, ensuring it is completely covered. Cover the bowl and refrigerate for at least 24 hours, or up to 3 days, turning the roast over every day to ensure it marinates evenly.
2. 2Remove the about 1360 g beef chuck roast from the marinade and pat it completely dry with paper towels. Reserve all of the marinade. Heat 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Sear the roast on all sides until it is deeply browned, about 3-4 minutes per side.
3. 3Pour the reserved marinade over the seared about 1360 g beef chuck roast in the pot. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot tightly, and let it cook for 3 to 4 hours, or until the beef is very tender and easily pulls apart with a fork. The internal temperature should reach at least 90°C.
4. 4While the beef is cooking, prepare the potato dumplings. Place the about 910 g potatoes in a pot and cover them with cold water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork. Drain the potatoes thoroughly and mash them until smooth. In a bowl, mix the mashed potatoes with 1/2 cup potato starch, 1 egg, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt until a smooth dough forms. Shape the dough into small, bite-sized dumplings.
5. 5Bring a large pot of salted water to a gentle simmer over medium heat, about 82°C. Carefully drop the shaped potato dumplings into the simmering water, being careful not to overcrowd the pot. Cook for 10-15 minutes, or until the dumplings float to the surface and are cooked through. Remove the cooked dumplings with a slotted spoon and set aside.
6. 6Once the about 1360 g beef chuck roast is tender, carefully remove it from the pot and place it on a cutting board to rest for at least 10 minutes before slicing. Strain the cooking liquid from the pot through a fine-mesh sieve into a clean bowl, discarding the solids. Return the strained liquid to the pot.
7. 7In a small bowl, whisk together 2 tablespoons potato starch with 1/4 cup cold water until smooth to create a slurry. Place the pot with the strained cooking liquid over medium heat and bring it to a simmer. Gradually whisk the potato starch slurry into the simmering liquid. Continue to cook, whisking constantly, for 2-3 minutes, or until the gravy has thickened enough to coat the back of a spoon.
8. 8Slice the rested about 1360 g beef chuck roast against the grain. Serve the sliced beef with the prepared potato dumplings and the thickened gravy.

Substitutions

Related Guides