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🍽️ Classic Sauerbraten with Red Cabbage and Dumplings

807 kcal · 230 min · 4 servings

Ingredients

• 2 onions
• 1 bunch vegetable stock mix
• 750 g beef (round, eye of round, chuck)
• 1 bay leaf
• 4 cloves
• 1 tsp peppercorns
• 1 tsp juniper berries
• 1 garlic clove
• 400 ml dry red wine
• 100 ml wine vinegar
• 70 g clarified butter
• 50 g flour (Type 405)
• 250 ml meat broth
• 20 g sugar
• 4 tbsp raisins (to taste)
• 1 tsp cornstarch
• pepper
• 4 tbsp butter
• nutmeg
• 8 ready-to-cook dumplings
• 400 g red cabbage

Instructions

1. 1. Peel an onion and clean the soup vegetables.
2. 2. Cut the vegetables into small cubes of about one centimeter in size.
3. 3. Place the meat together with the cut vegetables into a sealable container.
4. 4. Distribute the spices and peeled garlic cloves evenly over the meat.
5. 5. Pour the wine and vinegar over everything and close the container.
6. 6. Let the meat marinate in the marinade for at least three days.
7. 7. Turn the meat once every day during this time.
8. 8. Heat 40 grams of ghee in a casserole pot.
9. 9. Remove the meat from the marinade and pat it dry with a kitchen towel.
10. 10. Coat the meat in flour so that it is covered all around.
11. 11. Sear the meat in the hot ghee on all sides.
12. 12. Take some vegetables from the marinade and fry them briefly as well.
13. 13. Deglaze the meat with some marinade and meat broth.
14. 14. Let the roast braise in the closed pot.
15. 15. Add liquid if necessary, but use only broth or water, not marinade.
16. 16. Braise the meat for between one and a half and two and a half hours depending on size.
17. 17. Melt 30 grams of ghee in a different pot.
18. 18. Brown the sugar until it is light yellow.
19. 19. Add the flour and roast the mixture until golden yellow.
20. 20. Deglaze the roasting flavors immediately with 500 milliliters of the cooking liquid from the roast.
21. 21. Let the sauce boil for about ten minutes.
22. 22. Strain the sauce if you prefer a smooth texture.
23. 23. Add raisins and bring the sauce to a boil once.
24. 24. Mix cornstarch with a little water and use it to thicken the sauce.
25. 25. Season the sauce finally with salt, nutmeg, and pepper.
26. 26. Warm the red cabbage in a pot over medium heat for ten to fifteen minutes.
27. 27. Place the dumplings in another pot with hot, but not boiling, water.
28. 28. Let the dumplings steep for ten to fifteen minutes.
29. 29. Slice the finished Sauerbraten.
30. 30. Drizzle the meat with the sauce and serve it with the dumplings.
31. 31. Serve the remaining sauce and red cabbage separately.

Nutrition per serving

• kcal: 807
• Protein: 41 g · Fett/Fat: 47 g · Carbs: 38 g