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🍽️ Your Classic Sauerbraten

807 kcal · 230 min · 4 servings

Ingredients

• 2 onions
• 1 bunch soup vegetables
• 750 g beef (round, top 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 the 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 in a sealable container.
4. 4. Sprinkle the spices and the peeled garlic cloves over the meat.
5. 5. Pour the wine and the vinegar into the container.
6. 6. Seal the container and let the meat marinate for at least three days.
7. 7. Turn the meat once every day so that it marinates evenly.
8. 8. Heat 40 grams of ghee in a casserole dish.
9. 9. Take the meat out of 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. Fry the meat in the hot ghee well on all sides.
12. 12. Take some vegetables from the marinade and fry them together with the meat.
13. 13. Deglaze the meat with some marinade and meat broth.
14. 14. Let the meat simmer in the covered pot.
15. 15. Add liquid such as broth or water if needed, but do not use marinade.
16. 16. The cooking time is between one and a half and two and a half hours, depending on the meat and size.
17. 17. Melt 30 grams of ghee in a different pot.
18. 18. Brown the sugar until light yellow.
19. 19. Add the flour and roast everything until golden yellow.
20. 20. Immediately pour in 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 desired to make it smooth.
23. 23. Add raisins and bring the sauce to a boil once.
24. 24. Mix starch with a little water and thicken the sauce with it.
25. 25. Season the sauce with salt, nutmeg, and pepper.
26. 26. Warm the red cabbage in a pot over medium heat for ten to fifteen minutes.
27. 27. Gently 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 slices with the sauce.
31. 31. Serve the meat with the dumplings.
32. 32. Serve the remaining sauce and red cabbage on the side.

Nutrition per serving

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