Sauerbraten Recipe

Cooking Directions

1. 1

   Marinate the Beef

   In a large bowl, combine the chopped onion, carrot, celery, red wine vinegar, water, beef broth, brown sugar, bay leaves, cloves, peppercorns, and salt. Stir well. Add the beef roast to the marinade, cover, and refrigerate for at least 3 days, turning the meat occasionally.

2. 2

   Cook the Sauerbraten

   Preheat the oven to 325°F (165°C). Remove the beef from the marinade and pat dry. Reserve the marinade. In a large Dutch oven or oven-safe pot, sear the beef on all sides until browned. Pour in the reserved marinade and bring to a boil. Cover and transfer to the oven. Cook for about 3 hours, or until the beef is tender.

3. 3

   Prepare the Red Cabbage

   In a large pot, cook the diced bacon over medium heat until crispy. Add the shredded red cabbage and sauté for a few minutes. Pour in the apple cider vinegar and add a pinch of salt. Cover and simmer for 30 minutes, stirring occasionally.

4. 4

   Make the Potato Dumplings

   In a bowl, combine the mashed potatoes, flour, egg, and a pinch of salt. Mix until a dough forms. Shape into balls. In a pot of boiling salted water, cook the dumplings until they rise to the surface. Remove and drain.

5. 5

   Serve

   Slice the sauerbraten and serve with the red cabbage and potato dumplings. Drizzle some of the cooking liquid over the meat for added flavor.