Sauerbraten with Potato Dumplings

Roughly chop onions, carrots, celery, leeks, and garlic. Don't worry about precise cuts as they will be strained out.

In a pot, combine the chopped aromatics and spices (juniper berries, cloves). Add red wine vinegar and red wine. Do not add stock/water yet. Plan liquid to just cover the roast later.

Bring the marinade liquid to a boil, then remove from heat. Stir in salt to taste and honey or sugar. Add stock/water and ice cubes to cool the liquid down.

Once the marinade is cool and sufficient to submerge the roast, place the raw beef roast in a ceramic or plastic vessel, cover with the marinade, and refrigerate for 2 to 7 days.

Remove the roast from the marinade and pat it dry with paper towels. Heat a film of oil in a separate pan and brown the roast on all sides.

Place the browned roast back into the marinade. Deglaze the searing pan with water and add to the marinade, or make a roux with starch/flour in the pan drippings, deglaze with water, and add to the marinade.

Cover the pot and simmer the roast in the marinade until tender. This can be done on the stovetop or in the oven at 150°C (300°F) for approximately 4 hours, or until desired tenderness.

While the roast is braising, bake the potatoes until they are squishably soft. This may take around 3 hours at 150°C (300°F).

Once cool enough to handle, scoop the potato flesh from the skins, discarding the skins. Break up any large pieces and season with salt and optional spices like garlic powder and onion powder.

Mix the beaten egg and potato starch (or flour) into the seasoned potato flesh until a dough forms that holds its shape. Mix as little as possible to avoid rubbery dumplings.

Form the dough into roughly golf-sized balls.

Boil the dumplings in a large pot of salted water until they float, about 10 minutes. Drain them and toss with a little melted butter or oil.

Remove the tender roast from the braising liquid to rest. Bring the remaining marinade back to a boil and reduce by about half.

Add pulverized or whole ginger snap cookies to the reduced liquid to thicken the gravy. Stir until the cookies dissolve and the gravy reaches desired consistency.

Strain the gravy through a fine-mesh sieve, discarding the solids. Season to taste, aiming for a balance of sweet, sour, salty, and meaty flavors.

Slice the rested roast. Serve portions of the sauerbraten with the potato dumplings. Drench everything generously with the prepared gravy.

Top with chopped fresh parsley or other desired fresh herbs before serving.