German Sauerbraten with Red Cabbage and Dumplings
Vinegar-marinated German pot roast with dark gravy, red cabbage, and potato dumplings.
Equipment
- Large Dutch oven
- Large bowl
- Fine strainer
- Tongs
- Sharp slicing knife
Ingredients
Marinade and Beef
- 2 1/2 lb beef chuck roast tied
- 1 cup red wine vinegar
- 2 cups water
- 1 large yellow onion sliced
- 2 large bay leaves
- 1 tsp black peppercorns
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 2 tbsp crushed ginger snaps
Serving
- 4 cups braised red cabbage warm
- 8 pieces potato dumplings cooked
- 1/4 cup fresh parsley chopped
Instructions
Marinate:
- Combine the vinegar, water, onion, bay leaves, peppercorns, and a pinch of salt in a saucepan. Simmer for 5 minutes, cool completely, and pour over the beef.
- Cover and refrigerate for 2 to 3 days, turning the roast once or twice.
Braise the Roast:
- Remove the beef from the marinade and pat dry. Strain and reserve the marinade. Brown the beef in butter in a Dutch oven.
- Pour in the marinade, cover, and braise at 325 F until fork-tender, about 3 hours, turning once.
Make the Gravy and Serve:
- Transfer the beef to a board. Whisk the flour and ginger snaps into the braising liquid and simmer until thickened, about 8 minutes.
- Slice the beef and serve with gravy, red cabbage, potato dumplings, and parsley.
Notes
- Cool the marinade completely before adding the beef.
- Turn the roast during marinating and braising.
- Strain the gravy for a smooth finish.
Nutrition
Calories: 690kcalCarbohydrates: 48gProtein: 48gFat: 35gSaturated Fat: 15gCholesterol: 170mgSodium: 920mgFiber: 6gSugar: 13g