Sauerbraten with Potato Dumplings

Ingredients

• 3 lbbeef roast (bottom round or chuck)
• 2 cupsdry red wine
• 1 cupred wine vinegar
• 2 cupsbeef broth
• 1 largeonion, sliced
• 3 wholebay leaves
• 8 wholepeppercorns
• 6 wholecloves
• 2 tspsalt
• 3 tbspvegetable oil
• 1 tbspall-purpose flour
• 4 tbspbrown sugar
• 3 tbspgingersnap crumbs
• 1 lbrusset potatoes, cooked & riced
• 1 cupall-purpose flour
• 1 largeegg
• 2 tbspbutter
• ¼ cupbread cubes, toasted

Instructions

1. 1
   Combine wine, vinegar, broth, onion, bay leaves, peppercorns, cloves, and salt in a non-reactive bowl. Place beef in marinade, cover, and refrigerate 3–5 days, turning daily.
2. 2
   Remove beef from marinade, pat dry, and reserve marinade. Heat oil in a Dutch oven and sear roast on all sides until browned.
3. 3
   Strain marinade; pour 2 cups into pot with the beef. Cover and simmer gently 2.5–3 hours until fork-tender, adding more marinade or broth as needed.
4. 4
   Remove beef; keep warm. Skim fat from liquid. Whisk flour with ¼ cup liquid, return to pot, add brown sugar and gingersnap crumbs. Simmer 5 minutes until glossy and thickened.
5. 5
   For dumplings, mix riced potatoes, flour, egg, and salt until a soft dough forms. On floured surface, roll into logs, cut pieces, and enclose croutons in each center.
6. 6
   Bring salted water to a gentle boil. Drop dumplings in; cook 15–20 minutes until they float and are fully cooked. Remove with slotted spoon.
7. 7
   Slice sauerbraten, serve with gravy over dumplings; garnish with fresh parsley if desired.