Rhenish Sauerbraten

Sauerbraten / marinade

1. Cut the leek, carrots and cauliflower into fine cubes and place in a large, sealable bowl. Add red wine vinegar, red wine, Printen, juniper berries, cloves, allspice grains and bay leaves. Place the beef on top of the ingredients, close the bowl and turn the meat over and over again in the marinade. Take the meat out of the marinade about 8 hours before serving and dry it well. Then transfer the marinade to a roasting pan.
2. Now fry the meat well all over in a hot pan. When it has got color, season it vigorously with salt and pepper, place on the marinade in the roaster and place in the oven for approx. 7 hours at 90 degrees top / bottom heat. Set aside the saucepan with the stock for the sauce.

Red cabbage

1. First grate the red cabbage and cut the onion into small pieces. Then put juniper berries, cloves, bay leaves and allspice in a tea strainer and seal it. Then leave out 6 slices of fat bacon in a large saucepan and fry the onions in it. Then add the red cabbage and the tea strainer with the spices. In the next step add the cranberries and deglaze with orange juice. Season everything well with salt, pepper, sugar and red wine vinegar.
2. Then leave out 6 slices of fat bacon in a separate pan and pour a little oil over the red cabbage. Let the red cabbage simmer on low heat for about 40 minutes and store in a pot in a cold place (it is best to prepare the day before).

dumplings

1. Cut the rolls from the day before into small cubes and place in a bowl. Chop the parsley into small pieces, add to the rolls and also add baking powder. Then cut an onion into small cubes and fry in 2 tablespoons butter until golden. Deglaze the onion with milk and also add to the rolls. Mix the eggs with plenty of salt, pepper and nutmeg, season to taste and also add to the rolls. Shape the ingredients into a dough (add some breadcrumbs if necessary) and form about 10 small dumplings. Chill the prepared dumplings until evening.
2. Heat the red cabbage about 20 minutes before serving and bring a large saucepan of salted water to the boil. Simmer the dumplings in salted water until they float to the surface.

Brussels sprouts

1. Peel the Brussels sprouts, sort out the same sizes if possible and refrigerate. Heat the water with 1 teaspoon of baking soda, salt and stock about 25 minutes before serving. Add the Brussels sprouts to the water and cook for about 20 to 25 minutes. Fry the diced bacon in a separate pan and add to the Brussels sprouts just before serving.

Sauerbraten

1. Take the roast out of the roasting pan approx. 30 minutes before serving, wrap it in aluminum foil and place in the oven heated to 90 degrees.
2. Pass the marinade through a sieve and cut the honey cake into small cubes. Heat the meat stock, add the marinade and simmer for a few minutes. Then add approx. 3 handfuls of honey cake cubes and stir vigorously to make them thicken. So that the sauce doesn’t get too thin, add the ice butter by stirring vigorously. Finally add the sultanas as needed and taste.