Sauerbraten with gingerbread sauce and Brussels sprouts

COOK TIME
360 mins

TOTAL TIME
360 mins

Ingredients

Directions

1. 1

   Peel 2 onions and chop them roughly. Clean, wash, peel and roughly dice the soup vegetables. For the marinade mix red wine, vinegar, sugar, bay leaves and gingerbread spice, bring to the boil, add soup vegetables. Wash the meat. Pour meat, marinade and vegetables into a 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. Turn the bag several times during this time

2. 2

   Remove the roast from the marinade. Pour the marinade through a sieve and collect the liquid. Dab roast dry with kitchen paper and rub with salt. Heat 3 tablespoons of oil in a large frying pan, fry the meat thoroughly all around, remove. Add the drained vegetables to the frying fat and fry vigorously 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. Cook in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: see manufacturer) for 5 hours

3. 3

   Warm the milk lukewarm. Cut the rolls into small cubes and place them in a large bowl. Pour the milk over it, soak for about 30 minutes. Peel 1 onion, dice finely. Finely dice the bacon. Skip bacon in a pan without fat, add 15 g butter, melt. Add onion, fry until transparent, remove from heat

4. 4

   Wash 1 bunch of parsley, shake dry and chop finely. Add parsley, bacon-onion mixture and eggs to the rolls. Season with about 1 tsp salt and 1/2 tsp pepper. Knead well with your hands and let rest for 30-40 minutes. The mixture should be soft but not liquid. Put the dumpling mixture in the middle of a damp tea towel. Form the mixture into a thick roll with moistened hands, leaving 10 cm free at each end of the cloth.

5. 5

   Wrap the dumpling mass loosely in the cloth, because the mass will still expand during cooking. Tie the ends of the cloth tightly together with kitchen yarn. Bring plenty of salted water to the boil in a suitably large pot or roaster. Carefully put the dumpling roll in (it should be covered with water) and let it simmer at low heat for about 30 minutes

6. 6

   In the meantime clean, wash and drain the Brussels sprouts and then cut them into quarters. Put them into boiling salted water, bring to the boil and cook for 5-8 minutes. Pour into a sieve, drain well. Wash 1/2 bunch of parsley, shake dry and chop finely, except for a little garnish.

7. 7

   Remove the roast from the oven, lift it out of the stock and keep it warm. Pour the stock through a sieve, collect the stock and put it back into the roaster. Add brown cake, bring sauce to the boil and simmer for about 12 minutes. Stir several times, season to taste with salt, pepper and sugar. Stir starch and 4-5 tablespoons of water until smooth. Stir into the boiling sauce, bring to the boil and simmer for 1 minute. Cut the roast open and keep warm

8. 8

   Heat 2 tablespoons of oil and 35 g butter in a large frying pan. Add the Brussels sprouts and fry for 1-2 minutes while turning, season to taste with salt and pepper. Lift dumpling roll out of the water, unwrap and cut into 12 slices. Arrange meat, dumplings, Brussels sprouts and sauce on plates. Sprinkle with parsley and garnish. Sprinkle chopped almonds and crumbled cakes over the meat

9. 9

   Waiting time approx. 48 hours

Nutrition Facts

KCAL
1480 kcal

CARBS
52 g

FATS
65 g

PROTEINS
129 g