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Sauerbraten (with Red Cabbage and Dumplings)
by @NomNomGerman classic: beef pot roast marinated in a vinegar broth and braised, with a sweet-and-sour sauce.
Source / link: Deutsche Küche (Rheinland)
Ingredients
Amounts adjust automatically.
| 1,2 kg | Beef (round or shoulder) |
| 250 ml | Red wine or water |
| 250 ml | Wine vinegar |
| 2 Stück | Onions |
| 2 Stück | Carrots |
| 5 Stück | Juniper berries |
| 2 Stück | Bay leaf |
| 3 Stück | Cloves |
| 1 EL | Sugar |
| 1 EL | Tomato paste |
| 2 EL | Flour (or cornstarch) |
| 2 EL | Oil |
| je 1 Prise | Salt & pepper |
| nach Belieben | Red cabbage & potato dumplings (side dish, optional) |
Preparation
Step by step through the recipe
- 1 Boil 250 ml wine vinegar, 250 ml red wine (or water), 2 Stück onions, 2 Stück carrots, 5 Stück juniper berries, 2 Stück bay leaf, 3 Stück cloves and je 1 Prise each salt & pepper into a brine, then let cool.
- 2 Marinate 1,2 kg beef covered in the brine in the refrigerator for 3–4 days (turn daily).
- 3 Remove 1,2 kg beef from the brine, pat dry, and sear vigorously all over in 2 EL oil.
- 4 Strain the brine, briefly toast 1 EL tomato paste, then deglaze with the brine.
- 5 Braise 1,2 kg beef covered for about 2,5–3 hours over low heat until tender.
- 6 Remove 1,2 kg beef, thicken the gravy with 2 EL flour (or cornstarch), and season with 1 EL sugar and je 1 Prise each salt and pepper.
- 7 Slice 1,2 kg beef, and serve with sauce, red cabbage and potato dumplings (as desired).
Notes & tips
Note: Contains gluten (flour in the sauce, rolls in the marinade) + possibly egg (dumplings).
Nutrition
estimated per serving- Calories
- 1052 kcal
- Protein
- 60 g
- Fat
- 49 g
- Carbs
- 94 g
– = ingredient not in nutrition database (estimate incomplete)
