Rhenish Style Sauerbraten with Potato Dumplings and Red Cabbage

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Rhenish Style Sauerbraten with Potato Dumplings and Red Cabbage
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 d. 3 h. 15 min.
Ready in

Ingredients

for
4
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
How healthy are the main ingredients?
BeefRed cabbageraisinssugarsugaronion

Preparation steps

1.

Prepare marinade for roast.

2.

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. 

3.

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. 

4.

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.

5.

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.
 

6.

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.

7.

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. 

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