Classic sauerbraten with red cabbage and dumplings

For 6 people
  • 3 Onions
  • 1 Bund Soup green
  • 1 l dry red wine
  • 250 ml red wine vinegar
  • 2 bay leaves
  • 3–4 cloves
  • 5 juniper berries
  • 1 TL Peppercorns
  • 4 allspice grains
  • 2 kg Braised beef
  • Salt
  • 3 EL Oil
  • Pepper
  • 2 EL Tomato paste
  • 2 small apples
  • 2 EL Butter
  • 1 glass (720 ml) red cabbage
  • 100 ml Apple juice
  • 4–5 TL currant jelly
  • Sugar
  • 1 pack (750 g) Potato dough for half and half dumplings (refrigerated shelf)
  • 5 stem (s) parsley
  • 100 g Pumpernickel
  • 60 g Raisins or sultanas
  • Parsley
  • 1 (6 l content) freezer bags
210 minutes
very easy
1.
Peel and roughly dice 2 onions. Clean, wash and peel the soup greens, roughly dice. For the marinade, mix red wine, vinegar, bay leaves, cloves, juniper berries, peppercorns and allspice, bring to the boil and add the soup vegetables. Wash meat. Put the meat and marinade with vegetables in a large freezer bag. Seal tightly so that the meat floats in the marinade or is completely covered. Put in a bowl. Leave to stand in the refrigerator for 2 days, during this time turn the bag several times
2.
Remove the roast from the marinade. Pour marinade through a sieve, catching the liquid. Pat the roast dry with kitchen paper and rub with salt. Heat the oil in a large roasting pan, fry the meat vigorously on all sides, then remove. Place the drained vegetables in the frying fat and fry vigorously while turning. Season with salt and pepper. Add tomato paste and sweat briefly. Put the meat back in. Deglaze with the marinade, bring to the boil. Cover and braise over a mild heat for approx. 3 hours
3.
Peel, quarter, core and cut the apples. Peel and dice 1 onion. Heat butter in a saucepan, add onions and apples and sauté until translucent. Add the cabbage and apple juice, bring to the boil while stirring, cover and simmer for about 15 minutes, stirring occasionally. Stir in the jelly, season with salt, pepper and possibly a little sugar. Keep warm in the closed pot
4.
Knead the dumpling mixture in a bowlForm approx. 8 dumplings. Let simmer in boiling salted water for about 25 minutes. Wash the parsley, pat dry, pluck the leaves and chop. Crumble the pumpernickel. Rinse the raisins. Take the roast out of the oven, lift it out of the stock and keep it warm. Pour the stock through a sieve while collecting the stock. Return to the roasting pan, add the raisins and pumpernickel, bring to the boil and simmer for about 10 minutes. Season the sauce to taste. Slice the meat and add to the sauce. Lift the dumplings out of the water and let them drain. Arrange the meat on a platter. Add dumplings and red cabbage. Sprinkle with parsley and garnish
5.
For 8 people:
6.
Waiting time approx. 48 hours
1 person approx.:
  • 900 kcal
  • 3780 kJ
  • 60 g protein
  • 17 g fat
  • 89 g carbohydrates

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