Let's make Sauerbraten

This dish requires patience because of the length of the marinade, but yields fantastic results.

I prefer to use chuck.



In a large sauce pan, combine 1 1/2 cups apple cider vinegar with 1/2 cup red wine vinegar and two cups of water. Thinly slice one medium onion and add mustard seed, juniper berries, allspice, cassia, dill seed, bay leaves, cloves, ginger, star anise, Tellicherry peppercorns, coriander, mace, cardamom, and red chile peppers. Bring to a boil, then simmer for ten minutes. Cool the marinade, eventually placing it in the fridge until cold.

I put the meat into an oval plastic juice container. It's the perfect contour for marinade to steak ratio as it's the same shape as the chuck steak.

Pour the chilled marinade over the beef...



Press down and Submerge the beef entirely in the marinade. Turn or manipulate twice daily for at least three days.



Store next to your favorite brew in sheer and utter anticipation.