Sauerbraten with Potato Dumplings (Dairy-Free)

Instructions

1. 1Marinate the beef: Combine red wine vinegar, water, red wine, onion, carrot, celery, bay leaves, juniper berries, peppercorns, and allspice in a large bowl. Add the beef, cover, and refrigerate for 2-3 days, turning occasionally.
2. 2Prepare the beef: Remove beef from marinade and pat dry. Strain marinade and reserve vegetables and liquid.
3. 3Sear the beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned.
4. 4Braise the beef: Add the reserved vegetables from the marinade to the pot and cook for 5 minutes. Stir in gluten-free flour and cook for 1 minute. Gradually add beef broth and strained marinade. Bring to a simmer.
5. 5Cook the beef: Return the beef to the pot, cover, and simmer for 3-4 hours, or until the beef is very tender.
6. 6Make the sauce: Remove the beef from the pot and set aside to rest. Strain the sauce and return it to the pot. Skim off any fat. Stir in apple cider vinegar and brown sugar. Simmer for 10 minutes, or until the sauce has thickened slightly.
7. 7Prepare potato dumplings: Boil potatoes until tender. Mash and mix with potato starch, nutmeg, and salt. Form into dumplings.
8. 8Cook potato dumplings: Bring a large pot of salted water to a simmer. Add the dumplings and cook for 10-15 minutes, or until they float to the surface.
9. 9Slice the beef and serve with sauce and potato dumplings.

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