Rhenish Style Sauerbraten with Potato Dumplings and Red Cabbage
Ingredients
- Ingredients
- 1 kilogram Beef
- 2 onions
- 1 bunch Soup vegetables (such as carrot, parsnip, leek or other aromatic vegetables such as celery or onion)
- 1 bay leaf
- 4 cloves
- 1 tsp peppercorns
- 1 tsp Juniper berries
- 1 garlic clove
- 400 milliliters dry Red wine
- 100 milliliters Wine vinegar
- 40 grams clarified butter
- Pastry flour
- 250 milliliters Beef broth
- 1 pc bread crust
- salt
- freshly ground peppers
- 30 grams clarified butter
- 20 grams sugar
- 40 grams Pastry flour
- Cooking liquid (from roast)
- 4 Tbsps raisins
- 1 tsp cornstarch (if desired)
- 750 grams Red cabbage
- 1 onion
- 2 tart Apple
- 50 grams butter
- 2 Tbsps sugar
- 150 milliliters water
- 50 milliliters Red wine
- 3 Tbsps Vinegar
- 2 cloves
- 1 bay leaf
- 2 Tbsps Red currant jelly
- salt
- freshly ground pepper
- 1 pkg premade Dumpling dough
- 1 stale White roll
- butter (for roasting)
- 1 tsp cornstarch
Preparation steps
Prepare marinade for roast.
Peel onion and soup vegetables, rinse and cut into (about 1 cm) (approximately 1/2 inch) cubes. Place meat with vegetables in a sealable container. Add all spices and peeled garlic cloves. Cover with wine and vinegar. Marinate meat for at least 3 days, turning over occasionally.
Heat butter in a Dutch oven. Remove meat from marinade, pat dry, coat with flour and sear on all sides. Add marinade vegetables and saute together. Add a little marinade and broth and simmer, covered, for 1.5-2.5 hours, depending on meat size. Add marinade or broth as needed.
For the sauce: melt butter in a pan and brown sugar until light yellow, add flour. Saute until golden and immediately add cooking liquid from the roast. Bring to a boil and simmer for about 10 minutes. Add raisins, bring to a boil and thicken sauce with some cornstarch.
For the cabbage: remove outer cabbage leaves and stalk, cut into strips. Peel onion and apples and chop finely. Melt butter in a pan and brown sugar. Add onion and apples and saute briefly. Add cabbage and saute for a few minutes. Add vinegar and season with salt and spices. Simmer, covered, on medium heat for 45 minutes or until soft. Add a little water and wine if needed. If desired, add red currant jam.
For the dumplings: cut bread into small cubes. Melt butter in a pan, Saute bread cubes until golden brown, season with a little salt. Bring a large pot of salted water to a boil. Knead premade dough lightly. Tear pieces with moistened hands from the dough to make 6-8 dumplings and press crouton in the center of each dumpling. Shape round dumplings.
Combine cornstarch with a little cold water, add to a boiling salted water. Add potato dumplings and simmer for 10-15 minutes. Remove from water with a slotted spoon.
Slice roast and arrange on a plate. Drizzle with a sauce. Serve accompanied by red cabbage and dumplings.