Rhenish Sauerbraten

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
4 47
COOK TIME
225 mins
TOTAL TIME
225 mins

Ingredients

Servings: 6
  • 2 medium-sized onions
  • 1 collar Soup Greens
  • 1 l dry red wine
  • 1⁄4 l 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
  • 7-10 Tbsp Pepper
  • 3 TABLESPOONS Oil
  • 2 TABLESPOONS Tomato paste
  • 1 kg Apples
  • 200 ml apple juice
  • 1 Cinnamon stick
  • 2 TABLESPOONS Sugar
  • 1 package (750 g) Dumpling dough half and half
  • 1⁄2 Federation Parsley
  • 60 g Raisins
  • 100 g Pumpernickel
  • 1 (approx. 6 l capacity) Freezer bag

Directions

  1. 1

    Peel and chop the onions. Clean or peel, wash and chop the soup vegetables. Mix red wine, vinegar and spices. Wash the meat. Pour marinade and vegetables into the freezer bag. Seal tightly and place in a bowl.

  2. 2

    Leave in the refrigerator for 2 days, turning several times.

  3. 3

    Lift the roast out of the marinade. Pour the marinade through a sieve and collect the liquid. Put the vegetables aside. Dab roast dry with kitchen paper and rub with salt. Heat the oil in a large frying pan.

  4. 4

    Brown the meat in it all around, lift it out. Fry the drained vegetables in hot frying fat until firm. Season with salt and pepper. Briefly sauté the tomato paste in it. Put the meat back in.

  5. 5

    Deglaze with the marinade, bring to the boil. Cover and stew for about 3 hours.

  6. 6

    Peel, quarter, core and dice apples. Put them in a pot with apple juice, cinnamon stick and sugar. Bring to the boil covered and simmer for 8-10 minutes. Let it cool down and remove the cinnamon stick.

  7. 7

    Form approx. 8 dumplings from the finished dumpling dough. Let them simmer in boiling salt water for about 25 minutes. Wash parsley, shake dry and chop.

  8. 8

    Wash and drain the raisins. Crumble the pumpernickel. Remove roast from the oven, remove from the stew, keep warm. Pour the braising stock through a sieve, catch the stock. Pour the stock back into the roaster.

  9. 9

    Add raisins and pumpernickel, bring to the boil and simmer for about 10 minutes. Season the sauce to taste. Cut the meat open and add to the sauce. Drain the dumplings. Arrange meat. Add dumplings and apple compote.

  10. 10

    Sprinkle with parsley. Red cabbage goes well with it. Drink tip: light Pils, Kölsch or a red wine.

Nutrition Facts

KCAL
670 kcal
CARBS
51 g
FATS
15 g
PROTEINS
55 g