Marinated beef with red cabbage and dumplings recipe

Marinated Beef with Red Cabbage and Dumplings recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.

Recipe intro

This recipe for marinated beef with red cabbage and dumplings is a flavorful and hearty dish that will satisfy any meat lover. The beef is marinated in a rich blend of spices, giving it a deliciously tangy and tender texture. Paired with the vibrant red cabbage and fluffy dumplings, this dish offers a perfect balance of flavors and textures. Whether you're hosting a dinner party or simply craving a comforting meal, this recipe is sure to impress.

Keywords: marinated beef, red cabbage, dumplings, flavorful, hearty.

Marinated beef with red cabbage and dumplings recipe details

Marinated beef with red cabbage and dumplings recipe, recipe Rating: 4.8
Number of votes:126 

Ingredients

1.2 kg	beef top side
1 piece(s)	celeriac
1 large	carrot
1	onion
2 clove(s)	garlic
2	cloves
2	bay leaves
10	peppercorns
5	juniper berries, crushed
	salt
	sugar
400 ml	red wine
200 ml	red wine vinegar
2 tbsp	lard
2	onions, diced
2 tbsp	honey
200 ml	demi-glace
100 g	gingersnap cookies
4 tbsp	raisins

Instructions

Start one week before you plan to serve the “Sauerbraten”. Roughly chop carrot, celeriac, onions and garlic and place into a bowl. Add cloves, bay leaves, peppercorns, juniper berries, salt and sugar, wine and wine vinegar. Place the meat into the mixture and take care that it is completely covered, otherwise add more wine. Cover the bowl, transfer into the refrigerator and let marinate the meat for one week. Occasionally turn the meat.

Take the meat out of the marinade and pat dry. Strain the marinade into a bowl.

Heat the lard in a casserole pan. Add the meat and fry until browned all around. Add the diced onions and cook until golden. Add the honey, the marinade and the demi-glace. Cover and cook over low heat for approximately 2 hours. Turn the meat every 30 minutes.

When the meat is tender, take out and set aside. Crumble the gingersnap cookies into the sauce and simmer over low heat until the cookies are dissolved. With a hand blender purée the sauce and season to taste. Add the raisins.

Carve the Sauerbraten into slices and serve with the sauce, home made potato dumplings and red cabbage (see the recipes in the database!).

Preparation time:
ca. 40 min
Cooking / Baking Time:
ca. 2 hrs 20 min
Resting time:
ca. 7 days
Grade of difficulty:
medium
Calories per portion:
n/a