Keto Sauerbraten with Cauliflower Mash

Ingredients

• about 910 g Beef chuck roast
• 1 cup Red wine vinegar
• 1 cup Water
• 2 tablespoons Low-carb sweetener (e.g., erythritol)
• 1 cup Beef broth
• 1 medium Onion
• 1 tablespoon Juniper berries
• 2 leaves Bay leaves
• 1 large head Cauliflower
• 1/4 cup Heavy cream
• 2 tablespoons Butter

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

Instructions

1. 1Place the about 910 g beef chuck roast into a large non-reactive bowl or a large resealable bag. Add the 1 cup of red wine vinegar, 1 cup of water, 2 tablespoons of low-carb sweetener, 1 medium onion (sliced into 0.635 cm thick rings), 1 tablespoon of juniper berries, and 2 bay leaves. Ensure the roast is mostly submerged, then cover the bowl or seal the bag and refrigerate for at least 24 hours, and up to 3 days, to allow the flavors to meld and the beef to tenderize.
2. 2Remove the about 910 g beef chuck roast from the marinade, reserving the marinade and solids. Pat the roast completely dry with paper towels. Heat a large heavy-bottomed pan or a 5-quart Dutch oven over medium-high heat (around 190.6-204.4°C / 190-205°C). Sear the roast for 3-5 minutes per side, until deeply browned on all sides.
3. 3If you seared the roast in a separate pan, transfer it to a 5-quart Dutch oven. Pour the reserved marinade and solids over the roast, then add the 1 cup of beef broth. Ensure the liquid mostly covers the beef.
4. 4Cover the Dutch oven tightly and cook on low heat (around 135-148.9°C / 135-150°C) in an oven, or on the low setting of a slow cooker. Cook for 3-4 hours, or until the about 910 g beef chuck roast is fork-tender and reaches an internal temperature of 93.33-96.11°C (93-96°C) when measured with a meat thermometer; the beef should easily pull apart with a fork.
5. 5While the beef is cooking, cut the 1 large head of cauliflower into florets. Place the florets in a large pot with enough water to cover, or in a steamer basket over boiling water. Cook for 10-15 minutes over high heat (100°C / 100°C), until the cauliflower is very tender and easily pierced with a fork.
6. 6Drain the cooked cauliflower thoroughly, ensuring no excess water remains. Return the cauliflower to the pot and add the 1/4 cup of heavy cream and 2 tablespoons of butter. Mash with a potato masher or an immersion blender until smooth and creamy, with no large lumps.
7. 7Once cooked, remove the about 910 g beef chuck roast from the Dutch oven and let it rest on a cutting board for 10 minutes to allow the juices to redistribute. Slice the Sauerbraten against the grain into 1.27 cm thick slices and serve immediately with the creamy cauliflower mash.

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