Rindfleisch Mit Rotkohl

Rindfleisch mit Rotkohl is a traditional German dish made with tender beef and braised red cabbage.

Ingredients - Serves 4

Preheat the oven to 325°F.
Season the beef chuck roast with salt and pepper.
Heat a large oven-safe pot or Dutch oven over medium-high heat and melt the butter.
Add the beef chuck roast and sear on all sides until browned.
Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent.
Add the shredded red cabbage, chopped apple, red wine vinegar, beef broth, bay leaf, juniper berries, salt, and pepper to the pot.
Stir well to combine all the ingredients.
Return the seared beef chuck roast to the pot, nestling it into the cabbage mixture.
Cover the pot with a lid and transfer it to the preheated oven.
Braise for 2 hours, or until the beef is tender and easily shreds with a fork.
Remove the pot from the oven and let it rest for a few minutes.
Using two forks, shred the beef into bite-sized pieces.
Serve the Rindfleisch mit Rotkohl hot, with the braised red cabbage and beef together on a plate.