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🍽️ Sauerbraten with Red Cabbage and Potato Dumplings

635 kcal · 180 min · 4 servings

Ingredients

• 1.2 kg beef (sauerbraten meat from the shoulder or leg)
• 1 piece celeriac
• 1 large carrot
• 2 medium-sized onions
• 2 cloves garlic
• 2 cloves
• 2 bay leaves
• 10 peppercorns
• 5 juniper berries
• salt
• sugar
• 400 ml red wine
• 200 ml red wine vinegar
• 2 tbsp fat (for searing)
• 2 onions
• 2 tbsp honey
• 200 ml meat stock
• 100 g gingerbread
• 4 tbsp raisins

Instructions

1. 1. Roughly chop the root vegetables (carrots, celery, onions with skin, and garlic).
2. 2. Mix the meat with the vegetables, spices (cloves, bay leaves, peppercorns, juniper, salt, and sugar), wine, and vinegar.
3. 3. Place the mixture in a closed container.
4. 4. Let the mixture marinate in the refrigerator for about one week.
5. 5. If you have a vacuum sealer, you can vacuum-seal the meat.
6. 6. After one week, remove the meat from the marinade.
7. 7. Pat the meat dry.
8. 8. Strain the marinade through a sieve.
9. 9. Discard the vegetables.
10. 10. Heat fat in a casserole dish.
11. 11. Brown the meat until it has color.
12. 12. Add the diced onions.
13. 13. Cook the onions until golden yellow.
14. 14. Add the honey.
15. 15. Fill the sauce with the strained marinade and meat stock.
16. 16. Cook the meat for about two hours at medium heat with the lid on.
17. 17. Turn the meat every half hour.
18. 18. After cooking, remove the meat and set it aside covered.
19. 19. Crumble the honey bread into the sauce.
20. 20. Let the sauce simmer gently until the bread has dissolved.
21. 21. Puree the sauce finely with an immersion blender.
22. 22. Adjust the seasoning.
23. 23. Add the raisins.
24. 24. Slice the meat.
25. 25. Pour the sauce over the meat.
26. 26. Serve with homemade potato dumplings and red cabbage.

Nutrition per serving

• kcal: 635
• Protein: 48 g · Fett/Fat: 25 g · Carbs: 50 g