Classic sauerbraten with red cabbage and dumplings

Name: Classic sauerbraten with red cabbage and dumplings
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Ingredients: 3 Onions; 1 collar Soup Greens; 1 l dry red wine; 250 ml Red wine vinegar; 2 Bay leaves; 0?$? Cloves; 5 Juniper berries; 1 TEASPOON Peppercorns; 4 Allspice seeds; 2 kg Braised beef; 7-10 Tbsp Salt; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 2 small apples; 2 TABLESPOONS Butter; 1 glass (720 ml) Red cabbage; 100 ml apple juice; 4-5 Tsp Currant Jelly; 7-10 Tbsp Sugar; 1 package (750 g) Potato dough for dumplings half and half (refrigerated shelf); 5 Stem(s) Parsley; 100 g Pumpernickel; 60 g Raisins or sultanas; 7-10 Tbsp Parsley; 1 (6 l capacity) Freezer bag

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 6

3 Onions
1 collar Soup Greens
1 l dry red wine
250 ml Red wine vinegar
2 Bay leaves
0?$? Cloves
5 Juniper berries
1 TEASPOON Peppercorns
4 Allspice seeds
2 kg Braised beef
7-10 Tbsp Salt
3 TABLESPOONS Oil
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
2 small apples
2 TABLESPOONS Butter
1 glass (720 ml) Red cabbage
100 ml apple juice
4-5 Tsp Currant Jelly
7-10 Tbsp Sugar
1 package (750 g) Potato dough for dumplings half and half (refrigerated shelf)
5 Stem(s) Parsley
100 g Pumpernickel
60 g Raisins or sultanas
7-10 Tbsp Parsley
1 (6 l capacity) Freezer bag

Directions

1
Peel 2 onions and chop them roughly. Clean, wash and peel the soup greens and dice them coarsely. For the marinade mix red wine, vinegar, bay leaves, cloves, juniper berries, peppercorns and allspice, bring to the boil and add the soup vegetables. Wash the meat. Fill meat and marinade with vegetables into a large freezer bag. Seal tightly so that the meat floats in the marinade or is completely covered. Place in a bowl. Leave to stand in the refrigerator for 2 days, turning the bag several times during this time
2
Lift the roast out of the marinade. Pour the marinade through a sieve and collect the liquid. Dab roast dry with kitchen paper and rub with salt. Heat the oil in a large roasting pan, fry the meat thoroughly all around, then remove. Add drained vegetables to the frying fat and fry well while turning. Season with salt and pepper. Add tomato paste and sauté briefly. Put the meat back in. Deglaze with the marinade and bring to the boil. Cover and stew for approx. 3 hours over a mild heat
3
Peel, quarter, core and cut apples into pieces. Peel and chop 1 onion. Heat butter in a pot, add onion and apples and fry until transparent. Add cabbage and apple juice, bring to the boil while stirring, cover and simmer for about 15 minutes, stirring occasionally. Stir in jelly, season with salt, pepper and possibly some sugar. Keep warm in a closed pot
4
Knead dumpling mixture in a bowl, form approx. 8 dumplings. Let it simmer in boiling salt water for about 25 minutes. Wash parsley, dab dry, remove leaves and chop. Crumble the pumpernickel. Rinse raisins. Take the roast out of the oven, remove from the stock and keep warm. Pour broth through a sieve and collect the broth. Put back into the roaster, add raisins and pumpernickel, bring to the boil and simmer for about 10 minutes. Flavour the sauce. Cut the meat open and add it to the sauce. Lift the dumplings out of the water and let them drip off. Arrange meat on a plate. Add dumplings and red cabbage. Sprinkle with parsley and garnish
5
With 8 people:
6
Waiting time approx. 48 hours