Main Course
🌍 Public
🥜 Allergy aware
Sauerbraten (with Red Cabbage and Dumplings)
German classic: beef pot roast marinated in a vinegar broth and braised, with a sweet-and-sour sauce.
🥜 Allergies considered in this recipe:
🌾 Gluten🥚 Ei
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
- 1Boil vinegar, wine (or water), onion, carrots, juniper, bay leaf, cloves, and spices into a broth, then let it cool.
- 2Marinate the meat in the broth, covered, in the refrigerator for 3–4 days (turn daily).
- 3Remove the meat from the broth, pat dry, and sear it vigorously on all sides in oil.
- 4Strain the broth, briefly roast the tomato paste in it, and deglaze with the broth.
- 5Braise the meat covered over low heat for about 2.5–3 hours until tender.
- 6Remove the meat, thicken the pan juices with flour or cornstarch, and season with sugar, salt, and pepper.
- 7Slice the meat and serve with the sauce, red cabbage, and dumplings.
Notes & tips
Note: Contains gluten (flour in the sauce, rolls in the marinade) + possibly egg (dumplings). Gluten-free thickener, dumplings made from potatoes (often egg-free) or omit them. Red cabbage without milk (with lard/oil).
Nutrition
estimated per serving- Calories
- 1052 kcal
- Protein
- 60 g
- Fat
- 49 g
- Carbs
- 94 g
– = ingredient not in nutrition database (estimate incomplete)