Frankish sauerbraten with roasted dumplings and Brussels sprouts

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
4 4
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 6
  • 3 Onions
  • 300 g Carrots
  • 300 g Celeriac
  • 1 l dry red wine
  • 300 ml Vinegar
  • 4 Bay leaves
  • 8 Cloves
  • 10 Juniper berries
  • 1.3 kg Roast beef (e.g. Semer roll)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON Olive oil
  • 2 TABLESPOONS Tomato paste
  • 1 kg Brussels sprouts
  • 1 package (400 g) Mini Potato Dumplings
  • 75 g sliced almonds
  • 2 TABLESPOONS clarified butter
  • 5-6 Tbsp Sugar beet syrup
  • 25 g Butter
  • 4-5 Tbsp thickened cranberries
  • 2-3 TEASPOONS Cornstarch

Directions

  1. 1

    Peel onions, carrots and celery and cut them into medium-sized pieces. Mix red wine, vinegar and 300 ml water. Add laurel, cloves, juniper and prepared vegetables. Leave the roast in the fridge for 2-3 days. Remove meat from the marinade and pat dry. Season with salt and pepper. Drain the vegetables and collect the marinade.

  2. 2

    Heat the oil in a roasting pan and fry the roast for about 10 minutes. Add the vegetables and fry for about 5 minutes. Add tomato paste and sauté briefly. Measure out 1.3 litres of marinade, deglaze vegetables with it. Cover the roast and braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 2 hours. Turn 1-2 times and pour over the marinade. In the meantime clean, wash and halve the Brussels sprouts. Cook the dumplings in boiling water according to the instructions on the packet for about 7 minutes. After 3 minutes add the sprouts and continue cooking. Roast almonds in a pan without fat until golden brown. Take out dumplings and Brussels sprouts and quench cold. Heat clarified butter in a coated pan. Fry the dumplings and cabbage for 5-7 minutes until golden brown. Add the almonds and stir-fry.

  3. 3

    Cook the dumplings in boiling water according to the instructions on the packet for about 7 minutes. After 3 minutes add the sprouts and continue cooking. Roast almonds in a pan without fat until golden brown. Take out dumplings and Brussels sprouts and quench cold. Heat clarified butter in a coated pan. Fry the dumplings and cabbage for 5-7 minutes until golden brown. Add the almonds and stir-fry. Remove the roast from the sauce and keep warm. Pour 800 ml marinade through a sieve into a pot. Add syrup, butter and cranberries and bring to the boil. Stir the starch with a little water until smooth and thicken the sauce with it. Season the sauce with salt, pepper and possibly syrup. Cut meat into slices and arrange with sauce on preheated plates. Warm up dumplings and Brussels sprouts again if necessary and serve with

  4. 4

    Remove the roast from the sauce and keep warm. Pour 800 ml marinade through a sieve into a pot. Add syrup, butter and cranberries and bring to the boil. Stir the starch with a little water until smooth and thicken the sauce with it. Season the sauce with salt, pepper and possibly syrup. Cut meat into slices and arrange with sauce on preheated plates. Warm up dumplings and Brussels sprouts again if necessary and serve with

  5. 5

    48 hours waiting time

Nutrition Facts

KCAL
720 kcal
CARBS
43 g
FATS
29 g
PROTEINS
56 g