Paleo Sauerbraten with Cauliflower Mash

Ingredients

• about 1360 g Beef Chuck Roast
• 1 cup Red Wine Vinegar
• 1 cup Water
• 1 large Onion
• 2 medium Carrots
• 2 stalks Celery Stalks
• 1 tbsp Juniper Berries
• 2 leaves Bay Leaves
• 2 tbsp Ghee
• 1 tsp Sea Salt
• 0.5 tsp Black Pepper
• 1 large head Cauliflower
• 0.5 cup Coconut Milk

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

Instructions

1. 1In a large non-reactive bowl, combine the 1 cup red wine vinegar, 1 cup water, 1 large onion (sliced into 0.635 cm rings), 2 medium carrots (sliced into 0.635 cm rounds), 2 celery stalks (sliced into 0.635 cm pieces), 1 tbsp juniper berries, and 2 bay leaves. Add the about 1360 g beef chuck roast to the bowl, ensuring it is fully submerged in the liquid. Cover the bowl tightly and marinate in the refrigerator for at least 24 hours, turning the roast over occasionally to ensure even marination.
2. 2Remove the about 1360 g beef chuck roast from the marinade and pat it completely dry with paper towels. Season the roast evenly on all sides with the 1 tsp sea salt and 0.5 tsp black pepper. In a large Dutch oven, heat the 2 tbsp ghee over medium-high heat until it shimmers, reaching approximately 175°C. Carefully place the seasoned about 1360 g beef chuck roast into the hot ghee and sear it on all sides until deeply browned, which will take about 3-4 minutes per side. Remove the seared about 1360 g beef chuck roast from the Dutch oven and set it aside on a clean plate. Add the marinated vegetables (the 1 large onion, 2 medium carrots, and 2 celery stalks from the marinade bowl, along with the 1 tbsp juniper berries) to the Dutch oven. Sauté the vegetables, stirring occasionally, until they have softened, which will take about 5-7 minutes.
3. 3Return the seared about 1360 g beef chuck roast to the Dutch oven with the softened vegetables. Carefully pour the reserved marinade liquid (including any remaining small vegetable pieces) from the bowl over the roast and vegetables in the Dutch oven. Increase the heat to medium and bring the liquid to a gentle simmer, where small bubbles just begin to break the surface. Once simmering, reduce the heat to low, cover the Dutch oven tightly with its lid, and let it simmer for 3 hours, or until the roast is very tender and easily pierced with a fork; the internal temperature of the beef should reach 93.33-96.11°C (93-96°C) for optimal tenderness.
4. 4While the roast is simmering, cut the 1 large head cauliflower into florets, approximately 2.54 cm in size. Place the cauliflower florets in a steamer basket over a large pot of boiling water, or directly into a large pot of boiling water. Steam or boil the cauliflower until it is very tender when pierced with a fork, which will take about 15-20 minutes.
5. 5Carefully drain the cooked 1 large head cauliflower thoroughly to remove all excess water. Transfer the drained cauliflower to a food processor. Add the 0.5 cup coconut milk to the food processor. Process the cauliflower and coconut milk until the mixture is very smooth and creamy, scraping down the sides of the bowl as needed.
6. 6Once the about 1360 g beef chuck roast is tender, carefully remove it from the Dutch oven and place it on a clean cutting board. Using two forks, shred the roast into bite-sized pieces. From the Dutch oven, locate and discard the 2 bay leaves. Serve the shredded Sauerbraten piled generously over a serving of the creamy cauliflower mash.

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