German Red Cabbage With Sauerbraten
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Join us as we unveil the secrets of a classic German dish - Red Cabbage with Sauerbraten. Learn how to create the perfect blend of tangy and sweet flavors with slow-cooked cabbage and tender marinated pot roast. Impress your loved ones with this traditional German recipe. Subscribe for more delicious international dishes! Guten Appetit!
Sauerbraten - German Pot Roast | Cooking with Kurt
How to make Sauerbraten, a German pot roast recipe!
RECIPE:
Ingredients:
5-lbs rump roast or eye bottom round beef eye of round
Kosher salt, to taste
2 cups red wine
1 cup red wine vinegar
1 cup cider vinegar
3 large onions (1 thinly sliced, 2 minced)
1 large carrot, thinly sliced
1 tbsp. pickling spices
14 whole cloves
14 juniper berries
14 whole black peppercorns
1 tsp mustard seeds
3 bay leaves
3 sprigs thyme
2 sprigs parsley (plus additional 2 tbsp chopped for garnish)
cheesecloth
cooking twine
4 tbsp. unsalted butter
4 slices bacon (chopped into pieces)
3 tbsp. flour
2 tbsp. sugar
1⁄2 cup golden raisins
6 gingersnaps, crumbled (about 1 oz)
Juice of 1⁄2 lemon (1 - 2 tbsp)
NOTE: The baking time in the oven at 325 F may differ depending on your dutch oven and oven. Start to check the beef with a meat thermometer at around the 1 hour mark, and check every 15 minutes. The internal temperature of the beef should be 135 F (57 C) for medium rare and 150 F (65 C) for medium. Once the beef is cooked to desired temperature, transfer the beef to a platter. The temperature will continue to rise once it is out of the dutch oven - to about 145 F (63 C) for medium rare and 160 F (71 C) for medium; pour sauce through a fine strainer into a bowl.
Germany ???????? how to make Sauerbraten with Potato Dumplings and Red Cabbage
SauerBraten
Marinade
*1,5 -2 kg Beef shoulder
*2 Carrots
*2 medium Onions
*1 Parsley root
*100 gr Celery root
* 2 Garlic cloves
*400 ml red wine
*200 ml red wine vinegar
*1 tbsp Salt
*2 tbsp sugar
*10 ground Pepper
*6 Juniper berry
*5 Piment
*3 cloves
*2 bay leaves
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2 tbsp oil
2 tbsp tomato paste
Red Cabbage
-1 kg red Cabbage
-2 medium Apples
-2 tbsp butter
-50 ml red Wine
-2 tbsp apple Vinegar
-salt
-pepper
-2 Bay leaves
-2 Juniper beery
-2 Cloves
-1/4 tsp cinnamon powder
-1 tbsp sugar
Potato Dumplings
-600 gr boli Potatoes
-50 gr Cornstarch
-1 egg
- salt
- freshly grated Nutmeg
-2 Bread slices
-1 tbsp butter
Freshly chopped parsley for topping
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Sauerbraten with Napkin Dumplings and Sautéed Cabbage (German)
Sauerbraten with Napkin Dumplings and Sautéed Cabbage (German) recipe
How to make Sauerbraten with Napkin Dumplings and Sautéed Cabbage (German)
Ingredients
Sauerbraten
200 ml - red wine
200 ml - red-wine vinegar
500 ml - water
6 - juniper berries (or more to taste)
a few star anise or whole allspice berries
a few peppercorns
2 - bay leaves
1 kg - piece of beef brisket or rump
2 - carrots, roughly chopped
2 - celery stalks, roughly chopped
1 - onion, roughly chopped
1 - leek, roughly chopped
a few flat-leaf parsley stalks
salt and pepper
olive oil
butter
60 g gingerbread from last Christmas, crumbled (optional)
2 tbsp - sour cream
100 g - red-currant jelly
150 g - sultanas or raisins
Dumplings
1 - large good-quality, day-old vienna loaf, crusts discarded and cut into chunky cubes
150 ml - milk
1 - onion, diced
100 g - speck, diced
duck fat or lard
4–6 - eggs
½ bunch - flat-leaf parsley, finely chopped
a little freshly grated nutmeg
salt and pepper
fresh breadcrumbs if needed
butter (optional)
Cabbage
1 - onion, diced
100 g - speck, diced
1 tbsp - duck fat or lard
½ - cabbage, finely sliced
1 tsp - caraway seeds
salt
Preparation
Bring the red wine, vinegar and water to the boil. Add the spices and bay leaves and allow to cool. Place the beef, vegetables and parsley in a deep bowl and pour over the red-wine marinade. Marinate in a cool place (or in the refrigerator) for a minimum of 2 days, turning the beef frequently.
Take the beef out of the marinade and pat dry with paper towel. Rub the beef generously with salt and pepper. Heat some olive oil and a knob of butter in a heavy-based ovenproof pot and quickly seal the meat, browning well all over. Add the vegetables from the marinade and sauté with the beef.
Pour over the marinade liquid and add the gingerbread if using. Bring almost to the boil then reduce the heat, cover and braise the beef over low heat for 1½–2 hours or until the meat is tender. Add more water if necessary to keep the beef covered while it cooks.
Meanwhile, make the dumplings. Place the bread pieces in a bowl. Heat the milk and pour it over the bread. Sauté the onion and speck in a little duck fat or lard until the onion is glossy and the speck is cooked and add to the bread. Add 4 eggs, one at a time, mixing well with a wooden spoon. Add the parsley and nutmeg and season well with salt and pepper. If the mixture seems too dry you may need to add another egg or two. If it appears too wet, add a handful of breadcrumbs. Turn the mixture onto a piece of muslin cloth and shape into a large sausage. Roll up inside the cloth and tie the ends tightly with butcher’s string.
Carefully slide the dumpling into a saucepan of boiling salted water and cook for about 40 minutes. Remove from the water and let it cool a little before unwrapping and cutting into slices 2 fingers thick. You can serve the dumplings like this, or pan-fry the slices in butter to add a bit of extra flavour and crunchiness.
When the beef is cooked, remove it and keep warm. Strain the liquid, discarding the vegetables, and return it to the pot to reduce a little and form a sauce. Whisk in the sour cream and red-currant jelly and season well. Rinse the sultanas or raisins under warm water and add to the sauce. Keep simmering at very low heat.
To make the cabbage, sauté the onion and speck in the duck fat or lard until the onion is glossy and the speck is cooked. Add the cabbage and sauté for 2–3 minutes. Add the caraway seeds and a little salt.
Slice the beef and arrange on a warm plate. Dress with the sauce and serve with the hot dumplings and cabbage.