Ingredients

For the Sauerbraten

Beef - 2 kg, ideally a tougher cut like chuck or rump
Onions - 2 large, sliced
Carrot - 1 large, chopped
Celery - 2 stalks, chopped
Red Wine Vinegar - 1 cup
Red Wine - 1 cup
Water - 3 cups
Whole Peppercorns - 10
Cloves - 5
Bay Leaf - 3
Sugar - 2 tablespoons
Salt - to taste
All-purpose Flour - 2 tablespoons
Vegetable Oil - 2 tablespoons
Ginger Snap Cookies - 8, crushed

For the Apfel-Rotkohl

Preparation and Cooking Process

Marinating the Beef

To start, pat the beef dry with paper towels and season it with salt. In a large pot, combine red wine vinegar, red wine, water, onions, carrot, celery, peppercorns, cloves, bay leaf, and sugar. Bring to a boil, then allow to cool;

Place the beef in a large, non-reactive container and pour the marinade over it. Cover and refrigerate for 3-5 days, turning the meat occasionally to ensure thorough seasoning.

Browning and Cooking the Sauerbraten

After marination, remove the beef from the marinade and pat it dry. Strain the marinade, reserving both the liquid and the solids separately.

In a large pot, heat oil and brown the beef on all sides. Transfer the meat to a plate. Add the reserved vegetables from the marinade to the pot and cook until browned.

Sprinkle flour over the vegetables and stir well. Gradually stir in the reserved marinade liquid and bring to a simmer. Return the