Keto Sauerbraten with Cauliflower Mash

Ingredients

• about 910 g Beef Chuck Roast
• 1 cup Red Wine Vinegar
• 1 cup Water
• 1 large Onion
• 10 whole Juniper Berries
• 2 whole Bay Leaves
• 5 whole Cloves
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 tbsp Olive Oil
• 1 large head Cauliflower
• 4 tbsp Butter
• 1/4 cup Heavy Cream

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

Instructions

1. 1In a large bowl, combine the 1 cup of red wine vinegar, 1 cup of water, 1 large onion (cut into 1.27 cm dice), 10 whole juniper berries, 2 whole bay leaves, 5 whole cloves, 1 tsp of salt, and 1/2 tsp of black pepper. Place the about 910 g beef chuck roast into the bowl, ensuring it is fully submerged in the marinade. Cover the bowl and refrigerate for at least 24 hours and up to 3 days, turning the roast once daily to ensure even marinating.
2. 2Preheat your oven to about 165°C (160°C). Remove the about 910 g beef chuck roast from the marinade and pat it completely dry with paper towels; set the roast aside. Pour the marinade, including the solids, into a separate bowl and reserve it for later use.
3. 3Place a Dutch oven or other oven-safe pot (at least 5-quart capacity) over medium-high heat on the stovetop. Add 2 tbsp of olive oil to the pot and heat until shimmering, about 2 minutes. Carefully place the dried about 910 g beef chuck roast into the hot oil and sear it on all sides until deeply browned, about 2-3 minutes per side, for a total of 8-12 minutes.
4. 4Pour the reserved marinade, including all the solids, over the seared about 910 g beef chuck roast in the Dutch oven. Bring the liquid to a gentle simmer over medium-high heat, which will take about 5-7 minutes. Once simmering, cover the Dutch oven tightly with its lid and carefully transfer it to the preheated about 165°C (160°C) oven to braise for 3 to 4 hours, or until the beef is fork-tender and easily pulls apart; the internal temperature of the beef should reach 93.33-96.11°C (93-96°C).
5. 5While the beef braises, prepare the cauliflower mash: Cut the 1 large head of cauliflower into 2.54 cm florets. Steam or boil the cauliflower florets in a large pot of lightly salted water for 10-15 minutes, or until they are very tender when pierced with a fork. Drain the cooked cauliflower thoroughly and transfer it to a food processor or blender. Add 4 tbsp of butter and 1/4 cup of heavy cream, then blend until the mixture is completely smooth and creamy. Season the mash with salt and pepper to taste, blending again briefly to combine.
6. 6Once the about 910 g beef chuck roast is tender, carefully remove the Dutch oven from the oven. Transfer the roast to a cutting board and let it rest for 10 minutes; this allows the juices to redistribute, ensuring a more tender and flavorful result. After resting, shred or slice the beef against the grain into desired pieces, then serve the Keto Sauerbraten immediately with the creamy cauliflower mash.

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