Ingredients

Scale

For the marinade and roast:

2.5 lb (1.1 kg) bottom round beef roast
2 small onions, chopped
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, smashed
1 stick rosemary (optional)
4–5 juniper berries (optional)
2 bay leaves
2 cloves
1 cup red wine vinegar
2 cups red wine
2 cups water (as needed)
Salt and pepper to taste

For the gravy:

8–10 ginger snap cookies, crushed
1 tbsp potato starch or flour (optional, for roux)

For the dumplings:

2 large baking potatoes
1 egg
1/4 cup potato starch or flour
Salt, garlic powder, onion powder to taste
2 tbsp butter

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Instructions

Step 1: Make the marinade
In a large pot, combine vinegar, wine, onions, carrots, celery, garlic, rosemary, juniper berries, bay leaves, and cloves. Bring to a brief boil to mellow sharpness. Cool completely.

Step 2: Marinate the beef
Place roast in a non-metal container. Pour marinade over to submerge. Cover and refrigerate 4–7 days, turning occasionally.

Step 3: Brown the roast
Remove roast, pat dry. Brown on all sides in a hot pan with oil. Deglaze pan with a splash of water and pour drippings back into the marinade.

Step 4: Braise
Return roast to marinade. Cover and cook in a 300°F (150°C) oven for 3–4 hours, until fork-tender.

Step 5: Make the dumplings
Bake potatoes at 300°F until soft. Scoop flesh into a bowl. Season with salt, garlic powder, and onion powder. Add egg and potato starch, mixing gently into a dough. Roll into balls. Boil in salted water until they float (about 10 minutes). Toss in butter.

Step 6: Finish the gravy
Remove roast. Strain cooking liquid. Bring liquid to a boil. Stir in crushed ginger snaps gradually until desired thickness. Season with salt and pepper.

Step 7: Serve
Slice roast thinly. Serve with dumplings and lots of gravy. Garnish with chopped parsley.

Notes

Marinate up to 7 days for deeper flavor.
Swap red wine for apple cider vinegar for a milder tang.
Ginger snaps can be replaced with lebkuchen or speculoos cookies.

Dumplings can be held warm, tossed in butter, for hours.

Author: Emilie Faivre
Prep Time: 30 minutes
Cook Time: 4 hours
Method: Braising
Cuisine: German