Sauerbraten
INGREDIENTS
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3 cups low-sodium beef broth
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1 cup dry red wine
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1 cup red wine vinegar
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2 large onions, cut into large chunks
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5 cloves garlic; 3 crushed, 2 chopped
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10 sprigs fresh thyme, plus 1 tablespoon chopped leaves
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2 bay leaves
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1 teaspoon juniper berries (available in the spice aisle)
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1 teaspoon black peppercorns
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1/2 teaspoon whole cloves
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1 3-to-4-pound boneless beef top chuck roast
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Kosher salt
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2 tablespoons extra-virgin olive oil
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2 medium carrots, cut into 1-inch chunks
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2 stalks celery, cut into 1-inch chunks
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2 tablespoons all-purpose flour
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2 tablespoons crushed gingersnap cookies
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Freshly ground pepper
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Spaetzle, for serving (see page 152)
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Sour cream, for serving (optional)
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Chopped fresh parsley, for garnish
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