sauerbraten red cabbage dumplings (Print)
Savory marinated beef pairs with red cabbage and soft potato dumplings. Perfect for anyone who loves deep flavor.
# Ingredients:
→ Side Dishes
01 -
Homemade potato dumplings, as much as you need
02 -
Cooked red cabbage, as much as you'd like
→ For Braising
03 -
2 tbsp fat for browning
04 -
2 onions
05 -
2 tbsp honey
06 -
200 ml roast stock
07 -
4 tbsp raisins
08 -
100 g honey cake (or try honey bread instead)
→ For the Marinade
09 -
2 garlic cloves
10 -
2 bay leaves
11 -
10 whole black peppercorns
12 -
5 juniper berries
13 -
Salt
14 -
Sugar
15 -
400 ml red wine
16 -
200 ml red wine vinegar
17 -
1 celeriac
18 -
2 whole cloves
19 -
1 big carrot
20 -
2 medium onions
→ Meat
21 -
1.2 kg beef (from the shoulder or leg, perfect for sauerbraten)
# Steps:
01 -
Slice up the meat, pour sauce over, and eat it with your dumplings and red cabbage on the side.
02 -
Once the meat's done, set it aside somewhere covered to keep warm. Break the honey cake into small bits and toss them in the pot. Simmer everything gently until the honey cake melts away. Puree the sauce with a hand blender and taste to check seasoning. Fold in the raisins at the end.
03 -
Once the honey's in, let it caramelize while you keep stirring. Pour in the strained marinade and the roast stock. Stick the lid on and let it cook on medium for around two hours, flipping the meat every half hour.
04 -
Get some fat hot in a big pot. Throw the beef in and brown it on all sides. Add diced onions and let them turn golden.
05 -
Take the beef out of its marinade after seven days and pat it dry. Strain the marinade through a fine sieve, toss the veggies out.
06 -
Cut up all your root veggies (carrot, celeriac, onions with peel, garlic) into rough pieces. Mix the beef with the veggies, cloves, bay leaves, peppercorns, juniper berries, salt, sugar, wine, and vinegar in a container you can close. Stash it in the fridge and leave it to soak for a full week, or vacuum seal if you want.
# Notes:
01 -
Giving it a nice, long soak in the marinade is the secret to that super tender, flavorful meat—don't cut the time short.