Sauerfleisch

Instructions

1. 1In a large pot, combine the beef broth, red wine, white wine vinegar, onions, garlic, carrots, bay leaves, peppercorns, and mustard seeds.
2. 2Season the beef chuck roast generously with salt and pepper, then place it into the pot with the marinade.
3. 3Bring the mixture to a boil over medium-high heat, then reduce to low and cover the pot. Simmer for about 2 hours, or until the beef is tender.
4. 4Once cooked, remove the beef from the pot and let it cool slightly before slicing it into thin slices.
5. 5Strain the marinade and place the strained liquid back into the pot. Bring to a boil and reduce until slightly thickened, about 10 minutes.
6. 6Serve the sliced beef chilled or at room temperature, drizzled with the reduced marinade, and garnish with fresh parsley. Pair it with sliced bread.