Keto Sauerbraten with Cauliflower Mash

Ingredients

• about 910 g Beef chuck roast
• 1 cup Red wine vinegar
• 1 cup Water
• 2 tbsp Olive oil
• 2 Bay leaves
• 6 Juniper berries
• 4 Allspice berries
• 1 tsp Black peppercorns
• 1 large Onion
• 1 head Cauliflower
• 1/2 cup Coconut milk
• 1 tsp Salt
• 1/2 tsp 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, 2 bay leaves, 6 juniper berries, 4 allspice berries, 1 tsp black peppercorns, and 1 large onion, thinly sliced, in a large non-reactive bowl or container (such as glass or ceramic). Add the about 910 g beef chuck roast, ensuring it is fully submerged in the liquid for even marination. Cover the container and refrigerate for 24 to 72 hours.
2. 2Remove the about 910 g beef chuck roast from the marinade and pat it thoroughly dry with paper towels; reserve all of the marinade, including the solids. In a large Dutch oven or heavy-bottomed pot (at least 6-quart capacity), heat 2 tbsp olive oil over medium-high heat until it shimmers, approximately 190°C. Sear the beef on all sides for 3-5 minutes per side, until a deep brown crust forms, then remove the beef from the pot and set it aside.
3. 3Carefully pour the reserved marinade, including the onions and spices, into the same Dutch oven. Bring the marinade to a gentle simmer over medium heat, approximately 93°C. Return the seared beef to the pot, ensuring it is mostly submerged in the liquid. Reduce the heat to low, cover the pot tightly, and braise for 3 to 4 hours, or until the beef is fork-tender and easily shredded, reaching an internal temperature of 87.78-96.11°C (88-96°C).
4. 4While the beef is braising, cut the 1 head cauliflower into 2.54-5.08 cm florets. Place the florets in a steamer basket over 2.54 cm of boiling water in a large pot. Cover and steam for 15 to 20 minutes, until the cauliflower is very tender and easily pierced with a fork.
5. 5Carefully drain the steamed cauliflower florets very well to remove excess water. Transfer the hot florets to a food processor or a large bowl if using an immersion blender. Add 1/2 cup coconut milk, 1 tsp salt, and 1/2 tsp pepper. Blend for 2-3 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy.
6. 6Remove the braised beef from the pot and let it rest for 5 minutes before slicing it into 1.27 cm thick pieces. Serve the sliced beef over generous portions of the creamy cauliflower mash, spooning some of the flavorful braising liquid from the pot over the beef and mash.

Substitutions

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