John Myers
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Two Kinds of Sauerbraten, Black Salsify, Mini Dumplings
The perfect two kinds of sauerbraten, black salsify, mini dumplings recipe with a picture and simple step-by-step instructions.
Beef sauerbraten
- 600 g Roast beef – flat shoulder
Chicken Sour Roast
- 2 piece Chicken breast
marinade
- 1 l Water
- 200 ml Wine vinegar
- 1 piece Carrot
- 1 piece Celery bulb
- 1 Piece q Leek
- 1 piece Onion
- 1 piece Clove of garlic
- 2 disc Ginger
- Peppercorns, allspice seeds, mustard seeds, juniper berries, bay leaf
Bratensauce
- 2 tbsp Tomato paste
- 5 cl Vermouth
- 0,1 l Port red
- 0,2 l Red wine
- 0,5 l Beef broth
- 100 g Sauce gingerbread
- Some ice-cold pieces of butter
Salsify
- 20 Poles Salsify fresh
- 1 piece Lemon
- 100 ml Milk
- Water
light sauce
- See my recipe “False Hollandaise”
Mini dumplings
- 1 packet Thuringian dumpling dough – with the rest of the effort, I’ll make it easy for myself here
marinade
- Chop the vegetables into small pieces. Cut the garlic into slices. Briefly bring all marinade ingredients to the boil. Let cool, then pickle the beef. Marinate for four days, turning daily. The evening before preparation, add the chicken breast to the marinade.
Roast and Sauce
- Remove the meat from the marinade, dry it. Sieve and collect the marinade. Brush the beef with hot mustard and sear it well all around in a roasting pan (clarified butter). Then take it out and keep it warm.
- Now roast the vegetables in the roasting pan, adding the tomato paste. Add vermouth, port wine and red wine one after the other and reduce each time. Put the meat back in, pour in 1 ladle of marinade and beef broth. Cook on a low heat for about 2 to 3 hours. After 1 hour, salt and pepper the broth.
- About 1/2 hour before the end of the beef cooking time, poach the chicken breast in four tablespoons of marinade and a little poultry stock for 20 minutes. Soak the sauce gingerbread in a little marinade. Remove the meat from the broth, keep warm (keep the chicken warm in the stock).
- Pour beef broth through a sieve. add the sauce cake, bring to the boil. Season to taste with salt, pepper, sugar and paprika powder. Thicken sauce that is too thin with a little starch. Take off the stove and put in cold pieces of butter.
Salsify
- Peel the black roots (gloves!) And immediately put them in lemon water. Then cook in salted water to which the milk is added.
Light sauce
- Prepare according to the recipe.
Mini dumplings
- Knead the dumpling mixture a little. Then form small dumplings out of the mixture and let simmer in salted water.
Serving
- Cut both types of meat into slices. Put a sauce on the plate. Serve alternately a slice of beef and a slice of poultry. Arrange the salsify above the meat and drape the mini dumplings on the top of the plate. Pour some gravy over the meat, pour the light sauce over the black salsify. If you are skilled, you can add a drop of light sauce to the gravy and draw a light pattern with a kebab skewer.
- In the photo, the light sauce is unfortunately “worn out …” If I make the dish again, the photo will be taken again and the image will be exchanged.
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