Sauerbraten

180 min
All in 1

Ingredients for 6 servings:

Roast

Beef (shoulder or neck) 1.3 kg
Red wine 500 ml
Red wine vinegar 250 ml
Cane sugar 2 tablespoons
Clarified butter 100 g
Carrots 3 pcs.
Parsley 3 pcs.
Onion 2 pc.
Salt pinch
Pepper pinch
Vegetables and spices for the marinade:
Celery root 1 small piece
Leek piece
Carrots 1-2 pcs.
Onion 2 large pcs.
Bay leaves 1-2 pcs.
Juniper berries 8 pcs.
Cinnamon bark piece
Cloves 4 pcs.
Peppercorns to taste
Allspice 10 pcs.
Sauce (the secret Franconian ingredient):
Nuremberg or national gingerbread 3 pcs.

Bread dumplings

Stale rolls 6 pcs.
Eggs 6 pcs.
Chives 1 bunch
Salt 1 teaspoon
Pepper ⅓ teaspoon
Butter 150 g
Parsley 2 tablespoons
Milk 450 ml

Red cabbage

Red cabbage 500 g
Red wine 500 ml
Bay leaf 3 pcs.
Allspice 3 pcs.
Salt 2 teaspoons
Pepper pinch
Apples 2 pcs.
Currant jam 2 tablespoons
Juniper berries 3 pcs.
Sugar 1 teaspoon
Vinegar 2 tablespoons
Butter 25 g

Preparation:

Roast

In a large glass baking dish, put cinnamon, bay leaves, cloves, and peppercorns, juniper berries and allspice crushed in a mortar. Wash, peel and cut the celery, carrots, leek and onion into large pieces. Place the vegetables in a bowl with the spices.
Put the meat on top. Pour in red wine and wine vinegar and add 2 tablespoons of cane sugar. The meat should be completely covered with the marinade. Cover the dish with cling film and a lid, then refrigerate for about 5 days. Turn the meat in the marinade once a day.
Then remove the meat from the marinade and dry thoroughly on paper towels. Season with salt and pepper, then strain the marinade through a strainer (set the vegetables aside). Peel and coarsely chop the carrots, onion, and parsley (these fresh vegetables can later be served with the meal).
Heat the clarified butter in a large frying pan and fry the meat on all sides over high heat until well browned . Transfer the meat to an ovenproof dish.
Prepare the sauce: reduce the heat in the pan and add the chopped fresh vegetables (optional). Pour in half of the warmed, strained marinade, then add the vegetables. Sauté for 1–2 minutes, scraping up the fond, the browned bits left on the pan after searing the meat.
Transfer the contents of the pan to the ovenproof dish with the meat and cover it. The meat should not be floating in the sauce.
Put it in the oven on a rack and bake according to the instructions shown on the display.
After one hour, remove the dish from the oven. Crumble three gingerbread cookies and add them to the roast. They’re meant to balance the acidity of the sauce. Cover the dish.
After removing from the oven, strain the sauce into a saucepan. Remove the fresh vegetables from the strainer and then place them in the pot with the sauce. Lightly puree the remaining vegetables (those from the marinade) into the sauce.
Cut the roast beef into slices approximately 1 cm thick. Serve hot.

Bread dumplings

Cut the bread into cubes of approximately 3x3 cm.
In a bowl, mix milk, eggs, melted butter, spices and chopped chives. Soak the bread until it absorbs all the liquid and softens, then mix the ingredients gently.
Lay out a sheet of cling film on the table and shape an even log from the mixture on top of it. Roll it tightly, pushing the ends inward. Gently prick the roll with a toothpick wherever air pockets have formed, tie the ends, and wrap it in two layers of aluminum foil.
Place the finished roulade in a flat ovenproof dish or on a dish lid and add water to a height of about 0.5 cm. Put it in the oven on a flat baking tray and bake according to the instructions shown on the display.
After baking, set aside for a while, then unwrap the roll from the aluminium foil and cut into 3 cm thick slices.

Red cabbage

Place the chopped cabbage in an ovenproof dish, add the wine, jam, peeled and diced apple and spices.
Cover with a lid or aluminium foil. Put it in the oven on a flat baking tray and bake according to the instructions shown on the display.
After baking, drain off the excess water, add the butter, sugar, and vinegar, then mix until the butter has fully melted.