Rhenish sauerbraten with dumplings and apple compote

Name: Rhenish sauerbraten with dumplings and apple compote
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 5
Ingredients: 250 ml Red wine vinegar; 1 TEASPOON black peppercorns; 3 Cloves; 6 Juniper berries; 2 Bay leaves; 1 kg lean beef; 100 g streaky smoked bacon; 2 (160 g) Onions; 1 (100 g) Carrot; 120 g Celeriac; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Oil; 50 g Honey cake; 125 ml dry red wine; 500 g firm apples; 3 TABLESPOONS Sugar; 1 piece(s) Lemon peel; 1 pack of Dumplings half & half; 4 Stem(s) Parsley; 100 g Raisins; 1 TEASPOON redcurrant jelly; 7-10 Tbsp Laurel

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 5

250 ml Red wine vinegar
1 TEASPOON black peppercorns
3 Cloves
6 Juniper berries
2 Bay leaves
1 kg lean beef
100 g streaky smoked bacon
2 (160 g) Onions
1 (100 g) Carrot
120 g Celeriac
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Oil
50 g Honey cake
125 ml dry red wine
500 g firm apples
3 TABLESPOONS Sugar
1 piece(s) Lemon peel
1 pack of Dumplings half & half
4 Stem(s) Parsley
100 g Raisins
1 TEASPOON redcurrant jelly
7-10 Tbsp Laurel

Directions

1
Bring red wine vinegar to the boil in a pot with 400 ml water. Coarsely crush peppercorns, cloves and juniper berries. Add spices and bay leaves to the stock, simmer for about 5 minutes and let cool. Put the meat in a bowl and pour the stock over it. Cover and keep cold for about 3 days, turning occasionally. To prepare, dice the bacon, peel and finely dice the onions. Clean, peel, wash and chop the carrots and celery. Remove meat from the marinade and pat dry.
2
Season meat with salt and pepper. Pour marinade through a sieve and bring to the boil. Heat oil in a frying pan. Brown the meat all around and take it out. Fry bacon, onion and vegetables in the frying fat. Add meat and deglaze with 250 ml of the warm marinade. Add the honey cake and close the pot. Cook at low heat for about 2 hours. Heat up red wine and gradually pour some of it into the pot. In the meantime peel, quarter and core apples and cut them into small pieces. Bring to the boil with 300 ml water, sugar and lemon peel. Switch off the stove. Cook for about 8 minutes in the after-heat. Let it cool down. 30 minutes before the end of the cooking time, mix dumpling powder with 750 ml water. Leave to swell for approx. 10 minutes. Form approx. 12 dumplings from the dough and place them in plenty of boiling salted water.
3
In the meantime peel, quarter and core apples and cut them into small pieces. Bring to the boil with 300 ml water, sugar and lemon peel. Switch off the stove. Cook for about 8 minutes in the after-heat. Let it cool down. 30 minutes before the end of the cooking time, mix dumpling powder with 750 ml water. Leave to swell for approx. 10 minutes. Form approx. 12 dumplings from the dough and place them in plenty of boiling salted water. Bring to the boil briefly and let it simmer at low heat for about 20 minutes. In the meantime, pluck parsley leaves from the stalks, wash, dab dry and chop finely. Remove the meat and wrap it in foil. Pour vegetables and sauce through a sieve, keeping only the stock. Wash the raisins and let them drip off. Stir in raisins and redcurrant jelly and boil down the stock at medium heat for about 12 minutes. Season the sauce with salt and pepper. Cut the meat into slices and arrange on plates with the dumplings, apple compote and sauce. Sprinkle chopped parsley on the dumplings and garnish with laurel
4
In the meantime, pluck parsley leaves from the stalks, wash, dab dry and chop finely. Remove the meat and wrap it in foil. Pour vegetables and sauce through a sieve, keeping only the stock. Wash the raisins and let them drip off. Stir in raisins and redcurrant jelly and boil down the stock at medium heat for about 12 minutes. Season the sauce with salt and pepper. Cut the meat into slices and arrange on plates with the dumplings, apple compote and sauce. Sprinkle chopped parsley on the dumplings and garnish with laurel