Sauerbraten with gingerbread sauce and napkin dumplings

Name: Sauerbraten with gingerbread sauce and napkin dumplings
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 2 Onions; 1 bundle (approx. 500 g) Soup Greens; 1 l dry red wine; 200 ml White wine vinegar; 7-10 Tbsp sugar, salt, pepper; 2 Bay leaves; 1⁄4 Tsp ground cloves, ginger and allspice; 1.8 kg Braised beef (from the leg); 3 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 1.5 kg Brussels sprouts; 150 g Gingerbread (without icing); 2-3 stem(s) flat leaf parsley; 2 TABLESPOONS chopped almonds; 2 TABLESPOONS Butter; 1 (6 l capacity) Freezer bag; 7-10 Tbsp Kitchen yarn; 300 ml Milk; 6 Bread roll (from the previous day); 1 Onion; 100 g streaky smoked bacon; 1 TABLESPOON Butter; 1⁄2 Federation flat leaf parsley; 3 Eggs (Gr. M); 7-10 Tbsp salt, pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
not easy

RATING

hearty,Winter,Meat & Poultry,oven dishes,advanced,Meat,Beef,Vegetables,roast

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

2 Onions
1 bundle (approx. 500 g) Soup Greens
1 l dry red wine
200 ml White wine vinegar
7-10 Tbsp sugar, salt, pepper
2 Bay leaves
1⁄4 Tsp ground cloves, ginger and allspice
1.8 kg Braised beef (from the leg)
3 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
1.5 kg Brussels sprouts
150 g Gingerbread (without icing)
2-3 stem(s) flat leaf parsley
2 TABLESPOONS chopped almonds
2 TABLESPOONS Butter
1 (6 l capacity) Freezer bag
7-10 Tbsp Kitchen yarn
300 ml Milk
6 Bread roll (from the previous day)
1 Onion
100 g streaky smoked bacon
1 TABLESPOON Butter
1⁄2 Federation flat leaf parsley
3 Eggs (Gr. M)
7-10 Tbsp salt, pepper

Directions

1
2 days before, peel onions and dice them roughly. Clean or peel, wash and roughly dice the soup greens. For the marinade boil up red wine, vinegar, 1 pinch of sugar, spices, onions and soup vegetables. Simmer for about 2 minutes, then let cool off.
2
Wash the meat. Fill a freezer bag with marinade and vegetables. Seal tightly and place in a bowl. Leave to stand in the refrigerator for 2 days. Turn the bag several times during this time.
3
Preheat the oven after 2 days (electric cooker: 100 °C/circulating air and gas: see manufacturer). Lift the roast out of the marinade. Pour the marinade through a sieve, collecting the liquid. Dab roast dry with kitchen paper and rub with salt.
4
Heat the oil in a large frying pan. Brown the meat in it all around, lift it out. Fry the drained vegetables in the frying fat. Season with salt and pepper. Sweat tomato paste briefly. Put the meat back in.
5
Deglaze with marinade, bring to the boil. Cook in the oven for about 5 hours.
6
After 4 hours clean, wash and quarter the Brussels sprouts. Cook in boiling salted water for about 15 minutes.
7
Warm milk for the napkin dumplings. Cut the rolls into small cubes and place them in a large bowl. Pour the milk over it and soak for about 30 minutes. Peel 1 onion, dice finely. Finely dice the bacon and fry it crisply in a pan without fat.
8
Heat 1 tablespoon butter in it, sauté onion in it. Leave to cool. Wash parsley and shake dry, chop finely. Add parsley, bacon mix and eggs to the rolls and season with approx. 1 tsp salt and 1⁄2 tsp pepper.
9
Knead everything with your hands, let it rest for 1 hour.
10
Place the dumpling mixture in the middle of a damp tea towel. Form the dumpling mixture into a thick roll with moistened hands, leaving 10 cm free at each end of the cloth. Wrap the dumplings loosely in the cloth, as the mixture will expand during cooking.
11
Tie the ends of the cloth firmly together with kitchen yarn. Bring plenty of salted water to the boil in a large pot. Put the roll in (it should be covered with water) and let it simmer at low heat for about 30 minutes.
12
Lift out, unwrap and cut into slices.
13
Crumble the gingerbread. Remove the roast from the stock and keep warm. Pour stock through a sieve into a pot. Add gingerbread, except for 2 tbsp., bring to the boil and simmer for about 15 minutes, stirring from time to time.
14
Season to taste with salt, pepper and sugar.
15
Wash parsley and shake dry, chop finely. Roast the almonds in a pan without fat, remove. Heat the butter in the pan. Fry Brussels sprouts in it for about 3 minutes. Season to taste with salt and pepper.
16
Do everything. Sprinkle with parsley, almonds and the rest of the gingerbread.