Ingredients
- •4 lb chuck roast, trimmed
- •2 tsp kosher salt
- •For marinade (prepare 3 days ahead):
- •2 cups red wine vinegar
- •1 cup dry red wine
- •1 cup water
- •2 onions, sliced
- •2 carrots, sliced
- •3 bay leaves
- •10 whole cloves
- •10 juniper berries, crushed
- •10 black peppercorns
- •1 tbsp sugar
- •For gingersnap gravy:
- •2 tbsp unsalted butter
- •2 tbsp flour
- •1 cup strained marinade
- •1 cup beef stock
- •8 gingersnap cookies, crushed
- •2 tbsp brown sugar
- •Salt and pepper to taste
- •For serving:
- •Braised red cabbage
- •Spaetzle or egg noodles
- •Fresh parsley
Instructions
Three days before cooking, combine all marinade ingredients in a large non-reactive container.
Submerge the chuck roast in the marinade. Cover and refrigerate for 3 days, flipping daily.
When ready to cook, remove roast from marinade. Pat dry and season with kosher salt.
Strain and reserve 1 cup of the marinade liquid. Discard the solids.
Place roast in a vacuum-seal bag and seal.
Preheat sous vide bath to 160°F (71°C).
Submerge and cook for 24 h.
When done, remove roast and reserve bag juices.
Make the gingersnap gravy. Melt butter in a saucepan over medium heat.
Whisk in flour and cook 2 min to make a roux.
Add reserved marinade, beef stock, and 1/2 cup of the bag juices.
Bring to a simmer, whisking until smooth.
Add crushed gingersnaps and brown sugar. Simmer 5 min until thick and glossy.
The gingersnaps will dissolve and thicken the gravy.
Taste and adjust with salt, pepper, or vinegar for the sweet-sour balance.
Slice the roast against the grain into thick slices.
Serve with gingersnap gravy, braised red cabbage, and spaetzle.
Notes
- •The 3-day marinade is non-negotiable - it transforms tough chuck into something extraordinary
- •Gingersnap cookies in the gravy is the traditional thickener - don't substitute
- •The gravy should taste equally sweet and sour - keep adjusting until it does
- •Sauerbraten is the German Sunday roast - pair with beer, obviously