Germany

• 1.5 kg beef roast (such as rump or chuck)
• 2 onions (sliced)
• 2 carrots (peeled and chopped)
• 2 celery stalks (chopped)
• 4 garlic cloves (minced)
• 500 ml red wine
• 250 ml red wine vinegar
• 500 ml beef broth
• 2 tbsp vegetable oil
• 2 tbsp brown sugar
• 3 bay leaves
• 5 whole cloves
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• 1 tbsp salt
• 2 tbsp flour (for thickening)
• Fresh parsley (chopped, for garnish)

• Marinate the beef: In a large bowl, combine the red wine, red wine vinegar, beef broth, onions, carrots, celery, garlic, bay leaves, cloves, peppercorns, mustard seeds, and salt. Add the beef roast to the marinade, making sure it's fully submerged. Cover and refrigerate for 2-3 days, turning the beef occasionally.
• Sear the beef: After marinating, remove the beef from the liquid and pat it dry with paper towels. Heat vegetable oil in a large pot over medium-high heat. Sear the beef on all sides until browned, about 10 minutes.
• Cook the vegetables and braise the beef: Add the onions, carrots, and celery from the marinade to the pot and sauté for 5 minutes. Pour in the marinade (including the liquid and spices) and bring to a simmer. Cover the pot and reduce the heat to low, cooking for 2.5 to 3 hours, until the beef is tender.
• Make the sauce: Remove the beef and vegetables from the pot and set aside. Strain the cooking liquid, discarding the solids. Return the liquid to the pot and bring it to a simmer. In a small bowl, mix 2 tablespoons of flour with a little water to form a paste. Gradually whisk the paste into the simmering liquid and cook for 5-7 minutes until the sauce thickens.
• Serve: Slice the beef and serve with the thickened sauce, garnished with chopped parsley. Sauerbraten is traditionally served with potato dumplings or boiled potatoes and red cabbage.

Sauerbraten, often referred to as "Germany's pot roast," is a dish with ancient roots. The marinating process tenderizes the beef and infuses it with a unique tangy flavor. It's a favorite dish for special occasions and family gatherings, with variations found across different regions of Germany. Some versions even use different meats, such as pork or lamb!