Sauerbraten with Red Cabbage and Potato Dumplings

Name: Sauerbraten with Red Cabbage and Potato Dumplings
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6
Cuisine: german
Ingredients: 1.5 kg beef roast (top round or bottom round); 500 ml red wine vinegar; 500 ml water; 2 medium onions, sliced; 2 medium carrots, sliced; 2 stalks celery, sliced; 10 whole peppercorns; 5 whole cloves; 2 large bay leaves; 1 tbsp juniper berries; 1 tbsp salt; 0.5 tsp sugar; 30 ml vegetable oil; 200 g ginger snaps or gingerbread cookies, crushed; 1 medium red cabbage; 1 medium apple, peeled and grated; 50 ml red wine vinegar (for cabbage); 50 ml water (for cabbage); 2 tbsp sugar (for cabbage); 1 kg potatoes, peeled and boiled (for dumplings); 200 g potato starch or flour (for dumplings); 1 piece egg (for dumplings); 1 tsp salt (for dumplings)

Chef

Sami Al Arnaout

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Sauerbraten with Red Cabbage and Potato Dumplings

Sauerbraten is a traditional German pot roast, typically made with beef (often top round or bottom round) that has been marinated for several days in a mixture of vinegar, water, and spices. This long marination process tenderizes the meat and gives it a distinctive tangy flavor. It's often served with a rich gravy, red cabbage, and potato dumplings (Kartoffelklöße).

Hazırlık Süresi: 30 dakika
Pişirme Süresi: 180 dakika
Toplam Süre: 210 dakika
Porsiyon: 6 servings
Kategori: dinner
Mutfak: german
Zorluk: Zor

Malzemeler

1.5 kg beef roast (top round or bottom round)
500 ml red wine vinegar
500 ml water
2 medium onions, sliced
2 medium carrots, sliced
2 stalks celery, sliced
10 whole peppercorns
5 whole cloves
2 large bay leaves
1 tbsp juniper berries
1 tbsp salt
0.5 tsp sugar
30 ml vegetable oil
200 g ginger snaps or gingerbread cookies, crushed
1 medium red cabbage
1 medium apple, peeled and grated
50 ml red wine vinegar (for cabbage)
50 ml water (for cabbage)
2 tbsp sugar (for cabbage)
1 kg potatoes, peeled and boiled (for dumplings)
200 g potato starch or flour (for dumplings)
1 piece egg (for dumplings)
1 tsp salt (for dumplings)

Malzemeler

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