John Myers
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Sauerbraten Rhenish Style with Dumplings and Red Cabbage
The perfect sauerbraten rhenish style with dumplings and red cabbage recipe with a picture and simple step-by-step instructions.
Pickle sauerbraten
- 1,5 kg Beef fillet
- 500 ml Vinegar
- 500 ml Water
- 3 Pc. Onion
- 1 packet Spice mix for sauerbraten
sauce
- 1 packet Printen
- 1 packet Beet syrup
potato dumplings
- 1 kg Potatoes
- 500 g Peeled potatoes freshly cooked
- 125 g Breadcrumbs
- 3 Pc. Eggs
- 3 tbsp Flour
- 1 pinch Salt
- 1 pinch Nutmeg
Red cabbage
- 500 g Fresh red cabbage
- 125 g Apple boskop
- 75 g Onion
- 75 g Goose fat
- 100 g Sugar
- 250 ml Red wine
- 125 ml Port wine
- 50 g Currant jelly
- 100 ml Vinegar
- 1 tsp Ginger bread spice
- Salt
- 1 Pc. Star anise
- 1 Pc. Fresh ginger
Sauerbraten
- Peel the onions and cut into rings. For the marinade, put water, vinegar, onion rings and sauerbraten spices in a large saucepan and bring to the boil. When the marinade has cooled down, put the meat in it and leave it covered in the refrigerator for about a week. Turn the meat every day and add liquid if necessary.
- On the day of preparation, dry the meat well and brown in a large roasting pan with oil or lard. Then pour in the marinade and turn the meat occasionally. Let everything simmer on a low flame for about 1.5 to 2 hours, making sure that the meat is covered with the stock. Finally, take the roast out of the pan and let it rest in the warm oven for 15 minutes.
sauce
- Then strain the brew. Pour a little brew over the Printen and mash it until it forms a creamy mass. Bring the rest of the marinade to the boil for the sauce. Pour the printen mixture into the boiling sauce until it is nice and creamy. Then season to taste and sweeten with syrup.
potato dumplings
- Peel and roughly grate the potatoes. Then squeeze well in a kitchen towel. Coarsely grate the boiled potatoes as well. Mix the potatoes together, add the remaining ingredients and mix everything well. Let the mixture steep for five minutes. (Don’t wait any longer, otherwise the dough will turn gray) Then shape the dumplings with wet hands and let them steep in boiling salted water for about 20 minutes. Drain well before serving.
Caramelized red cabbage
- Clean the red cabbage and remove the stalks. Then cut into fine strips. Peel and dice the apples and onions. Then sauté in about 150 g of goose fat until soft and set aside. Caramelize 100 to 150 g of sugar in a large saucepan. Deglaze with red wine and port wine. Add the red cabbage strips and pour the red wine vinegar over them. Mix everything well until the cabbage has collapsed a little. Then add some salt and the spices (in a bag). Steam the cabbage with the lid closed. Stir again and again and add red wine to the missing liquid. After about 30 minutes, add the apple, onion and goose lard mixture. Now mix everything while stirring so that the taste unfolds and nothing burns. Season with red wine vinegar, 3-4 tablespoons currant jelly, salt. The red cabbage should be slightly tart with a slight sweetness. In addition, the cabbage should not contain too much liquid, but also not be too dry, just nice and shiny. Let it evaporate again briefly towards the end without the lid.
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