Sauerbraten with mushrooms and potato dumplings

Name: Sauerbraten with mushrooms and potato dumplings
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 200 g Carrots; 200 g Celeriac; 200 g Onions; 8 Juniper berries; 300 ml light balsamic vinegar; 2 Bay leaves; 3 Cloves; 1 TABLESPOON black peppercorns; 1 TEASPOON Mustard seeds; 1.6-2 kg Beef for braising (e.g. Semer roll); 12 g dried mixed mushrooms; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 30 g clarified butter; 2 packages (750 g each) Dumpling dough half and half or "Thuringian style"; 3-4 stems Parsley; 1.2 kg Broccoli; 30–40 g flaked almonds; 40 g Butter; 3 TABLESPOONS Flour; 2 TABLESPOONS dark sugar beet syrup (beetroot); 1 large freezer bag (6 l capacity)

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

200 g Carrots
200 g Celeriac
200 g Onions
8 Juniper berries
300 ml light balsamic vinegar
2 Bay leaves
3 Cloves
1 TABLESPOON black peppercorns
1 TEASPOON Mustard seeds
1.6-2 kg Beef for braising (e.g. Semer roll)
12 g dried mixed mushrooms
7-10 Tbsp Salt
7-10 Tbsp Pepper
30 g clarified butter
2 packages (750 g each) Dumpling dough half and half or "Thuringian style"
3-4 stems Parsley
1.2 kg Broccoli
30–40 g flaked almonds
40 g Butter
3 TABLESPOONS Flour
2 TABLESPOONS dark sugar beet syrup (beetroot)
1 large freezer bag (6 l capacity)

Directions

1
Peel carrots and celery and cut them into pieces. Peel and halve onions and cut them into strips. Crush juniper berries. Put vinegar, 1/2 litre water, carrots, celery, onions, bay leaves, cloves, juniper berries, pepper and mustard seeds in a pot and boil up briefly. Let it cool down. Wash the meat, dab dry and place in a large freezer bag with the cold marinade. Close the bag well and let it marinate in the fridge for 3 days. Turn the bag several times in between.
2
Put the mushrooms in 1/2 litre cold water and let them swell for about 30 minutes. Put the meat with the marinade in a sieve and collect the stock. Dab meat dry and season with salt and pepper. Heat clarified butter in a roasting pan, fry the meat in it while turning. Add vegetables (from the marinade), fry briefly and deglaze with the marinade. Add mushrooms with the soaking water and bring to the boil. Cover and cook in a preheated oven (electric cooker: 175 °C/recirculating air: 150 °C/ gas: see manufacturer) for 2-2 1/2 hours. Turn once in between.
3
Form about 16 dumplings from the potato dough and place them in a large pot with plenty of boiling salted water. Leave to stand for about 20 minutes without a lid (do not boil). Wash parsley, shake dry, pluck off leaves and chop.
4
Clean, wash and cut the broccoli into florets. Steam broccoli in a little boiling salted water for 8-10 minutes, covered. Drain the broccoli and put it back into the pot. Lightly roast almonds in a pan without fat. Add butter, foam briefly and pour over the broccoli. Keep warm.
5
When the meat is soft, remove from the stew and keep warm. Pour the stock through a sieve into a pot (yields approx. 1 litre), bring to the boil. Stir flour with a little cold water until smooth, add to the boiling stock and simmer for about 5 minutes. Season with beet syrup and possibly some salt and pepper.
6
Drain the dumplings, cut the sauerbraten into slices and arrange on a large platter with the broccoli and some sauce. Sprinkle dumplings with parsley. Add the rest of the sauce.