Sauerbraten with red cabbage and potato dumplings

Ingredients for 4 servings:

• 1.2 kg beef (sauerbraten meat from the shoulder or leg)
• 1 piece(s) celeriac
• 1 large carrot(s)
• 2 m.-sized onion(s)
• 2 cloves garlic
• 2 carnations
• 2 bay leaves
• 10 peppercorns
• 5 juniper berries
• Salt
• Sugar
• 400 ml red wine
• 200 ml red wine vinegar
• 2 tbsp fat for frying
• 2 onions
• 2 tbsp honey
• 200 ml gravy
• 100 g honey cake (honey bread)
• 4 tbsp raisins

Instructions

Working time approx. 30 minutes; Rest period approx. 7 days; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 7 days 3 hours

First, the meat must be marinated. This should be done about a week before the actual cooking process. Roughly chop the root vegetables (carrots, celery, onions with skin, garlic). Mix the meat with the vegetables, spices (cloves, bay leaves, peppercorns, juniper, salt, and sugar), wine, and wine vinegar. Marinate in a sealed container in the refrigerator. Of course, the meat can also be vacuum-sealed with the marinade if you have a vacuum sealer. After a week, remove the meat from the marinade, pat dry, and strain the marinade through a sieve. Discard the vegetables. Heat the fat in a roasting pan and let the meat brown. Add the diced onions and let them turn golden brown. Then add the honey and top up with the strained marinade and the meat juices. Cook with the lid on for a good 2 hours over medium heat, turning the meat every half hour. After the cooking time, cover the meat and set it aside. Crumble the honey bread into the sauce. Continue to simmer the sauce gently until the bread has dissolved. Blend the sauce thoroughly with a hand blender and then season to taste. Now add the raisins. To serve: Carve the meat and top with the sauce. Serve with homemade potato dumplings and red cabbage! You can find a recipe for the potato dumplings here: https://www.chefkoch.de/rezepte/1716801280412225/Kloesse.html and one for the red cabbage here: https://www.chefkoch.de/rezepte/1716761280411557/Rotkohl.html