Summary

Ingredients

Ingredients for the sauerbraten:

• 2 kg roast beef
• 1 ½ liter red wine
• 1 liter raspberry vinegar
• 4 onion (s)
• 2 carrot (s)
• 20 juniper berries
• 10 allspice grains
• 10 clove (s)
• 4 bay leaves
• 2 tablespoon salt
• 2 tablespoon sugar

Ingredients for the sauce:

• 14 herb prints
• 4 tablespoon sugar beet syrup
• 12 tablespoon sultanas
• salt and pepper
• 6 tablespoon fat for frying

Ingredients for the dumpling bread:

• 500 g toast with crust
• 4 tablespoon olive oil
• 1 large onion (s)
• 3 clove (s) garlic
• 100 g bacon
• 0.5 tablespoon ½ allspice powder
• 50 g butter
• 300 ml milk
• 3 egg (s)
• 100 g parmesan cheese
• salt
• 0.5 teaspoon ½ salt flakes

Ingredients for the red cabbage pralines:

• 1 kg red cabbage
• 1 cinnamon stick (s)
• 2 clove (s)
• 1 bay leaf
• 2 juniper berries
• 10 peppercorns, white
• 100 g applesauce
• 2 tablespoon honey, more liquid
• 50 ml white wine vinegar
• 200 ml red wine
• 2 onions)
• 250 g apples
• 50 g oose fat
• Salt and pepper from the mill
• 2 egg (s), whisked
• 5 tablespoon flour
• 200 g panko
• 1 ½ tablespoon cornstarch

Print Recipe Pin Recipe

Instructions

1. For the sauerbraten, bring all ingredients to the boil, except for the beef roast, simmer for 5 minutes and then allow to cool completely. Place the roast beef so that the meat is completely covered. Cover carefully and then soak for 3 weeks.
2. After 3 weeks, remove the roast from the marinade, strain it into a container and keep it. Dab the roast and fry vigorously on all sides in the frying fat. Chop the onions and add them. Pepper and salt and let it brown nicely. Coarsely chop the herb printen and place around the roast with the sultanas. Add the sugar beet syrup and fry everything together a little more. Deglaze with a good half of the marinade. Cover the saucepan and stew everything for about 2 hours until the roast is tender. If necessary, add a little marinade in between.
3. When the roast is tender, remove it from the pan, keep it warm and puree the sauce. Season to taste with salt and pepper.
4. For the dumpling bread, preheat the oven to 170 ° C top / bottom heat. Line a baking sheet with a sheet of parchment paper.
5. Cut the bread into large cubes, spread on the baking sheet and dry in the oven for 15-20 minutes until golden brown. Then take them out of the oven.
6. Heat the olive oil in a pan on medium heat. Sauté onion cubes, garlic slices and bacon for 6 minutes. Season with allspice and add the butter. Top up with the milk and reduce a little over a low heat for 3 - 5 minutes.
7. Put the dried bread cubes in a large bowl and mix with the warm bacon milk, let cool down briefly. Whisk the eggs with the parmesan, add to the bread mixture and knead in with your hands. Season to taste with salt. Shape the dumpling into a large ball, place it in the center of the baking sheet and shape it into a round flatbread. Drizzle the flatbread with the remaining olive oil, sprinkle with the salt flakes and place in the hot oven for 30 minutes.
8. Take the dumpling bread out of the oven and cut into slices. Then fry them in olive oil until crispy and serve with the sauerbraten.
9. For the pralines, quarter the red cabbage, remove the outer leaves and the stalk. Slice or cut the red cabbage into fine strips. Put the cinnamon, cloves, bay leaf, juniper and pepper in a tea filter and tie with kitchen twine. Mix the red cabbage with applesauce, honey, vinegar and red wine and add the spice bag. Cover and let the red cabbage stand in the refrigerator overnight.
10. Drain the red cabbage in a colander. Catch the brew. Peel the onions and finely dice them. Wash and peel the apples and roughly dice the pulp.
11. Heat the lard in a large saucepan and sauté the onion cubes in it. Add the red cabbage to the onions and sauté. Add the diced apples and mix well with the red cabbage. Pour in the stock, season with salt. Bring the red cabbage to a boil and stew covered for 30 minutes over a mild heat. Then continue cooking uncovered for 15 minutes so that the brew boils down. Remove the spice bag and season the red cabbage with salt and pepper. Now cool the red cabbage overnight and let it steep.
12. Then stir in the cornstarch and shape into palm-sized balls. Put this in the freezer for about 1 hour. Then turn first in flour, then in the beaten eggs and finally in panko. Repeat the process one more time.
13. Now fry the pralines in hot fat at approx. 170 ° C until golden brown and drain on kitchen paper.
14. Corinne prepared this recipe as a main course on Friday, January 29th, 21 in the program “The Perfect Dinner” - Day 5 from the Bergisches Land.