Beef Cheek Sauerbraten Recipe

Marinate the beef cheeks

In a non-reactive container or large resealable bag, combine the red wine, red wine vinegar, carrots, quartered onion, celery, 4 smashed garlic cloves, bay leaves, juniper berries (if using), black peppercorns, brown sugar and 1 tsp salt. Add the beef cheeks making sure they are submerged. Refrigerate and marinate for at least 8 hours or overnight, turning once.

Brown the beef cheeks

Remove the cheeks from the marinade and pat very dry with paper towels (save the marinade). Season the cheeks with 1 tsp salt. Heat 2 tbsp vegetable oil and 1 tbsp butter in a heavy Dutch oven over medium-high heat. Brown the cheeks in batches, 3–4 minutes per side, until deeply browned. Transfer to a plate.

Reduce marinade and braise

Strain the marinade, reserving the solids and liquid separately. Return the Dutch oven to medium heat, add the reserved solids and sauté for 4 minutes. Pour in the strained marinade liquid and 2 cups beef stock, scraping up browned bits. Bring to a simmer, add the browned cheeks back, cover, reduce heat to low and braise gently for 3 to 3.5 hours until fork-tender. Alternatively, bake covered at 300°F (150°C) for the same time.

Rest and reserve

When cheeks are tender, transfer them to a tray and tent with foil to rest. Strain and reserve 2 cups of the braising liquid for the jus and set aside. Reserve solids for optional blending into sauce or discard.

While the cheeks braise (start this 45–60 minutes before serving), melt 1 tbsp butter in a wide skillet over medium heat. Add the sliced red onion and sauté 3 minutes. Add the sliced cabbage, julienned apple, 1/2 cup red wine vinegar, 2 tbsp brown sugar, cinnamon stick, 1 tsp salt and 1/2 cup water. Bring to a simmer, then reduce heat to low and cover. Braise, stirring occasionally, for 30–40 minutes until cabbage is tender and flavors have melded. Remove cinnamon stick and keep warm.

In a heavy skillet over medium-low heat, add 2 tbsp butter and 1 tbsp olive oil. Add the thinly sliced onions, 1 tsp brown sugar and 1/2 tsp salt. Cook slowly, stirring every few minutes, for 30–40 minutes until deep golden and sweet. If onions start to stick, add a tablespoon of water to deglaze. Keep warm.

Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 30–35 minutes until soft and caramelized. Let cool slightly, squeeze the roasted garlic into a bowl and mash to a paste. Mix the roasted garlic paste with 1/2 cup mayonnaise, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Refrigerate until ready to use.

While the cheeks rest, make the jus. Skim fat from the reserved braising liquid and measure 2 cups into a saucepan. Bring to a simmer over medium heat and reduce by about 20% for concentration (5–10 minutes). If you prefer a thicker jus, whisk 1 tsp cornstarch with 1 tbsp cold water to make a slurry and whisk into the simmering liquid. Off heat, swirl in 2 tbsp cold cubed butter to finish the sauce and season to taste with 1/2 tsp salt and 1/4 tsp black pepper.

Slice the rested beef cheeks across the grain into thick slices, keeping juices collected on the tray. Rewarm gently in a bit of the jus if necessary (a minute or two).

Prepare toasts

Toast sourdough slices until golden. Spread about 1 tbsp roasted garlic mayo on each slice. Place a slice of Butterkäse on four of the toasted slices while still warm so the cheese softens slightly.

Build sandwiches

Top each cheese-topped toast with generous slices of braised beef cheek (about 2 cheeks per 2 toasts depending on size). Spoon some warm beef jus over the meat, add a heaping tablespoon of caramelized onions and a few tablespoons of braised red cabbage alongside or on top. Finish with a little extra roasted garlic mayo if desired and garnish with chopped parsley.

Serve

Serve immediately, passing additional jus at the table for spooning. Leftover braising liquid (strained) can be chilled and used later for rich stews.