Keto Sauerbraten with Cauliflower Mash

Ingredients

• 2 lbs Beef Roast (Chuck or Rump)
• 1 cup Red Wine Vinegar
• 1 cup Water
• 1 cup Beef Broth
• 1 medium Onion, sliced
• 2 medium Carrots, sliced
• 2 stalks Celery, sliced
• 1 tbsp Juniper Berries
• 2 Bay Leaves
• 4 Cloves
• 6 Allspice Berries
• 2 tbsp Olive Oil
• 1 tsp Xanthan Gum
• 1 large head Cauliflower
• 4 tbsp Butter
• 1/4 cup Heavy Cream
• to taste Salt
• to taste Pepper

Instructions

1. 1In a large non-reactive bowl, combine the 1 cup Red Wine Vinegar, 1 cup Water, 1 cup Beef Broth, 1 medium Onion (sliced), 2 medium Carrots (sliced), 2 stalks Celery (sliced), 1 tbsp Juniper Berries, 2 Bay Leaves, 4 Cloves, and 6 Allspice Berries.
2. 2Submerge the 2 lbs Beef Roast fully in this mixture, then cover the bowl tightly and refrigerate for at least 24 hours and up to 3 days to tenderize and flavor the beef.
3. 3Remove the 2 lbs Beef Roast from the marinade and pat it thoroughly dry with paper towels; set aside the reserved marinade liquid and all solids. Heat the 2 tbsp Olive Oil in a large Dutch oven or heavy-bottomed pot over medium-high heat (approximately 375-400°F / 190-204°C) until it shimmers, then sear the beef roast on all sides until deeply browned, about 3 to 4 minutes per side.
4. 4Pour the reserved marinade, including all the solids, into the pot with the seared beef. Bring the liquid to a gentle simmer (small bubbles forming around the edges) over medium heat, then reduce the heat to low (approximately 200-225°F / 93-107°C), cover the pot tightly, and cook for 3 to 4 hours, or until the beef is fork-tender and easily pulls apart.
5. 5Carefully remove the cooked beef from the pot and transfer it to a cutting board; cover loosely with foil and let it rest for 15 minutes to allow the juices to redistribute, ensuring a more tender slice. While the beef rests, strain the sauce from the pot through a fine-mesh sieve into a clean bowl, pressing on the solids to extract all liquid, then discard the strained solids.
6. 6Return the strained sauce to the Dutch oven and bring it to a gentle simmer over medium heat. Gradually whisk in the 1 tsp Xanthan Gum, a little at a time, until the sauce thickens to a consistency similar to a thin gravy.
7. 7While the sauce simmers, prepare the cauliflower mash: cut the 1 large head Cauliflower into florets and steam or boil them until very tender, about 10 to 15 minutes, so they can be easily pierced with a fork. Drain the cooked cauliflower very well, then transfer it to a food processor or blender, add the 4 tbsp Butter and 1/4 cup Heavy Cream, and blend until completely smooth and creamy.
8. 8Season both the thickened sauce and the cauliflower mash with Salt and Pepper to taste, stirring well to combine. Slice the rested beef roast against the grain into 1/2-inch (1.25 cm) thick pieces and serve immediately with the warm Sauerbraten sauce and creamy cauliflower mash.

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