John Myers
Sauerbraten, Classic with Red Cabbage
The perfect sauerbraten, classic with red cabbage recipe with a picture and simple step-by-step instructions.
- 1 Kg Roast beef
- 3 Onions
- 4 size Tomatoes
- 0,5 bunch Spring onions fresh
- 2 tbsp Apple cabbage
- Tomato paste
- Pepper
- Salt
- Some sauce thickener
- Marinade:
- 0,5 liter Water
- 0,5 liter Brandy vinegar
- 2 Onions
- 3 Cloves
- 2 Bay leaves
- In addition:
- Red cabbage see my KB
- Rinse the beef roast a little and pat dry. Mix vinegar and water. Cut the onions into rings. Place the beef in a bowl and pour the vinegar-water mixture over it. Add onion rings, bay leaves and cloves. Cover and let steep for at least 4-5 days.
- Then finely dice the onions. Leave the fat out in a pan. Let the onions become crispy in it. Add the roast and sear it on all sides. Cut the leek into rings. Roughly chop the tomatoes and add to the pan with the leek. Pour a little marinade over the whole thing and let it fry for 1.5-2 hours. Turn the roast over and over and pour the marinade over it. When the cooking time is over, take the roast out of the pan. Strain the contents of the pan through a sieve. Return the gravy to the pan. Stir in tomato paste and apple cabbage. Tie with a little sauce thickener and season with salt and pepper.
- We had potatoes and red cabbage with it.
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