Sauerbraten Recipe
Marinated pot roast served with red cabbage and dumplings
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Ingredients
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For the Sauerbraten
For the red cabbage
For the dumplings
Method
For the Sauerbraten
- 1
Marinate the Beef
In a large bowl, combine red wine vinegar, water, chopped onion, chopped carrot, chopped celery, minced garlic, bay leaves, black peppercorns, sugar, and salt. Stir well to mix.
- 2
Prepare the Beef
Place the beef roast into the marinade, ensuring it is fully submerged. Cover and refrigerate for 3 to 5 days, turning the roast every day.
- 3
Cook the Beef
After marinating, remove the beef and pat dry. In a large pot, heat vegetable oil over medium-high heat. Sear the beef on all sides until browned.
- 4
Add Broth and Gingersnaps
Pour in the beef broth and add the crushed gingersnap cookies. Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 3 hours, or until the beef is tender.
For the red cabbage
- 5
Cook the Cabbage
In a large pot, combine shredded red cabbage, apple cider vinegar, sugar, salt, caraway seeds, and water. Bring to a boil, then reduce heat to low. Cover and simmer for about 30 minutes, stirring occasionally, until the cabbage is tender.
For the dumplings
- 6
Prepare the Dumpling Dough
In a large bowl, mix grated potatoes, all-purpose flour, eggs, and salt until combined.
- 7
Shape and Boil Dumplings
Bring a large pot of salted water to a boil. Using a spoon, drop spoonfuls of the dumpling mixture into the boiling water. Cook for about 10 minutes until they float to the surface. Remove with a slotted spoon.
