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German Pot Roast


5 lbs. rump roast or eye bottom round beef eye of round
kosher salt, to taste
2 cups red wine
1 cup red wine vinegar
1 cup cider vinegar
3 large onions (1 thinly sliced, 2 minced)
1 large carrot, thinly sliced
1 tbsp. pickling spices
14 whole cloves
14 juniper berries
14 whole black peppercorns
1 tsp mustard seeds
3 bay leaves
3 sprigs thyme
2 sprigs parsley (plus additional 2 tbsp chopped for garnish)
4 tbsp unsalted butter
4 slices bacon (chopped into pieces)
3 tbsp all-purpose flour
2 tbsp sugar
1/2 cup golden raisins
6 gingersnaps, crumbled (about 1 oz)
Juice of 1/2 lemon (1 to 2 tbsp)

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Season 5 lbs. beef liberally with kosher salt in a large bowl.

Bring 2 cups red wine, 1 cup red wine vinegar and 1 cup cider vinegar, 1 onion (thinly sliced), 1 carrot (thinly sliced), spice sachet (1 tbsp. pickling spices, 14 whole cloves, 14 juniper berries, 14 whole black peppercorns, 1 tsp mustard seeds, 3 bay leaves, 3 sprigs thyme, 2 sprigs parsley, wrapped in cheesecloth, tied with kitchen twine), and 4 cups of water to a boil in a 4-qt. saucepan. When it starts boiling, lower the heat and simmer for 10 minutes. Set aside to cool.

When marinade has cooled to room temperature, pour it over the beef in a non-reactive container (glass or stainless-steel container). Cover and refrigerate, turning once or twice a day, for 3 days. Remove the beef from the marinade; pour marinade through a fine strainer into a bowl, and dry the beef thoroughly. Reserve 5 cups of the marinade and the spice sachet (bouquet garni).

Heat 2 tbsp unsalted butter and 4 slices of bacon in an 8-qt. Dutch oven over medium-high heat; cook until bacon renders its fat, about 8-10 minutes. Transfer the bacon to a plate; set aside.

Using the hot oil / bacon grease in the Dutch oven, add the beef into the Dutch oven; cook, turning, until the beef is browned all over, about 2-3 minutes per side: 15-20 minutes total. Transfer to a plate; set aside.

Preheat your oven to 325 F (165 C). Add 2 onions (minced) into the Dutch oven; cook, stirring, until caramelized, about 18 minutes. Return beef to the Dutch oven and the 5 cups of reserved marinade and the spice sachet; bring this to a simmer.

Once it's simmering, cover with a lid, turn off the stove top flame, and transfer into the preheated oven; bake at 325 F (165 C) until the beef is very tender, about 3 1⁄2 to 4 hours maximum cooking time. This cooking time may differ depending on your Dutch oven and oven - start to check the beef with a meat thermometer at around the 1-hour mark, and check every 15 minutes. The internal temperature of the beef should be 135 F (57 C) for medium rare and 150 F (65 C) for medium.

Once the beef is cooked to desired temperature, transfer the beef to a platter. The temperature will continue to rise once it is out of the Dutch oven - to about 145 F (63 C) for medium rare and 160 F (71 C) for medium; pour sauce through a fine strainer into a bowl.

Return the Dutch oven to the stove-top burner on medium-high heat; add 2 tbsp of unsalted butter and let it melt. Add 3 tbsp of all-purpose flour and 2 tbsp granulated sugar; cook, whisking constantly, until lightly browned, about 5 minutes.

Add the sauce (that was strained), 1/2 cup of golden raisins, 6 gingersnaps (crumbled), and juice from half a lemon (about 1 - 2 tbsp)

Bring to a simmer, and cook until slightly reduced, about 10 minutes. Thinly slice beef; arrange on a platter. Spoon sauce over top; sprinkle with crumbled bacon and parsley. Enjoy!


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