Sauerbraten with Red Cabbage and Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 739 cal. | (35 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 56.3 μg | (94 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 9.3 μg | (310 %) | ||
| Vitamin C | 118 mg | (124 %) | ||
| Potassium | 1,874 mg | (47 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 305 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 21 g |
Ingredients
- For Ochs Sauerbraten
- 1 ½ kilograms Beef (as ordered from butcher)
- For the marinade
- 2 onions
- 4 cloves
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 300 milliliters dry Red wine
- 150 milliliters White vinegar
- 1 bay leaf
- 1 tsp peppercorns
- 1 tsp Juniper berries
- 40 grams clarified butter
- ¼ l Beef broth (from a jar)
- salt
- peppers
- sugar
- 4 Tbsps sauce thickener
- For the dumplings
- 1 ¼ kilograms potatoes
- 150 grams Pastry flour
- 2 eggs
- salt
- 2 Tbsps cornstarch
- For the red cabbage
- 1 Red cabbage (1.5 kg)
- 3 Apple (600 grams)
- 1 onion (50 grams)
- 2 Tbsps Lard
- 100 milliliters White vinegar
- salt
- peppers
- 1 pinch sugar
- ½ tsp ground cloves
Preparation steps
Rinse meat, pat dry, tie with kitchen twine and place in a large bowl that has a cover. Peel onion and stud with cloves. Rinse and scrub soup vegetables and coarsely chop. Boil onion and vegetables with 1 1/2 liters (approximately 6 cups) water, red wine, vinegar and spices in a saucepan, let cool and pour over meat. Cover bowl and refrigerate up to 3 days, turning occasionally. Drain meat, saving marinade. Pat meat dry and sear on all sides. Deglaze pan with broth and simmer about 2 hours over medium heat. Remove meat, cover with aluminum foil and let stand about 10 minutes. For the gravy, stir 1/8 l (approximately 1/2 cup) strained marinade into meat pan and season with salt, pepper and sugar. Dissolve cornstarch in a little cold water, stir into gravy and bring to a boil. Keep gravy warm until serving.
For the dumplings, scrub and peel potatoes and boil about 20 minutes in salted water. Drain potatoes and immediately press through a potato ricer. Mix flour and eggs into riced potatoes and season with salt. Knead potato mixture into a dough. Boil a large pot of water. Dissolve cornstarch in cold water and stir into boiling water. With moistened hands, form potato dough into dumplings and boil about 20 minutes. Remove dumplings from water with a slotted spoon.
Rinse cabbage and cut into fine strips. Peel, core and dice apples. Peel onion and dice finely. Heat lard and sauté cabbage and onion until soft. Stir vinegar and 100 ml (approximately 1/2 cup) water into cabbage mixture and add apples, sugar and cloves. Simmer cabbage mixture 40-50 minutes and season to taste with salt and pepper. To serve, cut meat into slices and drizzle with gravy. Arrange meat slices, dumplings and red cabbage on plates as desired. Serve remaining gravy on the side.
