German Sauerbraten with Potatoes

Rehydrate raisins in ½ cup hot tap water. Let sit for 10 minutes or until soft. Place raisins and the steeping liquid in a food processor along with 1 medium onion, 4 garlic cloves, 1 cup vinegar, 1 tsp juniper berries, 1/2 tsp ginger, 1/8 tsp ground cloves, and 2 tsp salt. Blend until smooth, about 2 minutes.

Place rump roast pieces and marinade in vacuum bags, and vacuum seal. Place sealed rump roast in a Suvie pan and refrigerate for 24 hours. Once marinated, place the pan in the bottom zone of Suvie. Input settings and cook now or schedule. Sous Vide at 155°F for 3 hours.

Place 1 lb potatoes in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule. Potatoes, Uncut, 60 minutes.

After the cook, remove the rump roast from the vacuum bag, reserving the liquid. Strain the liquid into a pitcher or bowl and set aside. Let the rump roast rest while you make the sauce.

Heat a medium skillet over medium-high heat. Once the skillet is hot, add 1/4 cup bacon and cook, stirring frequently, until crisp, about 3 minutes. Remove bacon from the skillet with a slotted spoon and transfer to a paper towel lined plate, reserving bacon drippings in the pan.

Reduce heat to medium and add flour to the skillet. Stir the flour, combining it with the bacon drippings to create a roux.

Cook the roux, briefly, for about 30 seconds or until the roux is lightly golden, before whisking in the reserved liquid from the rump roast. Continue to whisk until the sauce begins to simmer and thicken. Remove from the heat and stir in the cooked bacon.

Cut potatoes into wedges, season to taste with salt and pepper, and divide between 4 plates. Slice rump roast and divide between plates, spooning sauce over top. Garnish with shredded cabbage and parsley before serving.