Pulled Sauerbraten Burger with quick red cabbage salad

Ingredients for 6 servings:

• 1 ½ kg boiled beef
• 350 ml red wine vinegar
• 350 ml port wine
• 1 bunch of soup vegetables
• 2 onions
• 3 tbsp sugar
• 1 bag of spice mix (sauerbraten spice), or juniper berries, mustard seeds, clove(s), bay leaves, star anise, peppercorns
• 1 tbsp oil, neutral
• 2 tbsp beetroot
• 150 ml vegetable stock
• possibly sauce thickener
• ½ small head of red cabbage
• 1 large onion(s)
• 1 tbsp oil, neutral
• 2 tbsp balsamic vinegar, light
• salt and pepper
• Sugar
• 6 burger buns, rye or your choice
• 2 spring onions

Instructions

Working time approx. 1 hour; Rest period approx. 5 days; Cooking/baking time approx. 4 hours; Total time approx. 5 days 5 hours

Red Cabbage Salad: Finely grate the red cabbage and onion using a cucumber slicer, then briefly knead vigorously with the vinegar, oil, and spices. Season to taste and adjust seasoning if necessary. Sauerbraten: Bring the vinegar, port wine, diced vegetables, and spices to a boil and let cool. Remove any fat from the boiled beef (if present) and then place it in a large freezer bag along with the cooled stock. Squeeze out any air from the bag and seal it tightly. The roast can marinate in the refrigerator for 5 days, turning occasionally. Remove the marinated roast from the stock, pat dry, season with salt, and sear vigorously in a casserole dish. Then sear the drained pickled vegetables. Return the meat to the pot and deglaze with the vinegar and stock, then bring to a boil once. Braise with the lid closed at 180°C for 2 hours, then for another 2 hours at 160°C. Check occasionally to see if there is still enough liquid and add more water if necessary. At the end of the cooking time, carefully lift the roast out of the sauce and keep warm in the oven (50°C). Strain the sauce through a sieve and let it reduce slightly. Season to taste with a strong sweet/sour flavor using beetroot syrup, salt, and perhaps sugar. If the sauce is too thin, thicken it slightly with a sauce thickener if necessary. Remove the roast from the oven and shred it with two forks and mix it with the sauce (I always do this in batches). Warm the burger buns and top them with the red cabbage salad, then layer the pulled sauerbraten meat and finally drizzle with a little sauce and sprinkle with some finely chopped spring onions. Put the lids on the buns and dig in!