Sauerbraten with Potato Dumplings and Red Cabbage – A Christmas Feast

Name: Sauerbraten with Potato Dumplings and Red Cabbage – A Christmas Feast
Prep time: 45 min
Cook time: 3 min
Total time: 225 min
Yield: 4 portions
Cuisine: German
Ingredients: beef roast (e.g., from the shoulder or round); onions, roughly chopped; carrots, roughly chopped; celery stalk, roughly chopped; red wine; red wine vinegar; water; sugar; bay leaves; juniper berries; black peppercorns; salt; cloves (optional); rapeseed oil (for frying); flour (for gravy); potatoes (floury type); eggs; flour; starch; Salt and nutmeg to taste; butter (optional); small head of red cabbage (about 800 g); apple, grated; onion, finely chopped; goose fat (or butter); apple cider vinegar; bay leaf; Salt and pepper to taste

4 h
medium
950 kcal

1 Review

There’s hardly anything more festive than Sauerbraten with Potato Dumplings and Red Cabbage. This classic German dish is the highlight of any Christmas meal. The Sauerbraten, marinated in a flavorful mix of vinegar, spices, and red wine, becomes tender and full-bodied, while the fluffy potato dumplings soak up the delicious gravy. Served with sweet and sour red cabbage, which is enhanced with apples and spices, this dish offers a harmonious blend of flavors that makes every bite a Christmas delight.

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Ingredients

For the Sauerbraten

1 kg beef roast (e.g., from the shoulder or round)

2 onions, roughly chopped

2 carrots, roughly chopped

1 celery stalk, roughly chopped

500 ml red wine

250 ml red wine vinegar

500 ml water

2 Tablespoon(s) sugar

3 bay leaves

5 juniper berries

5 black peppercorns

1 Teaspoon(s) salt

1 Teaspoon(s) cloves (optional)

2 Tablespoon(s) rapeseed oil (for frying)

2 Tablespoon(s) flour (for gravy)

For the Potato Dumplings

1 kg potatoes (floury type)

2 eggs

100 g flour

50 g starch

Salt and nutmeg to taste

1 Tablespoon(s) butter (optional)

For the Red Cabbage

1 small head of red cabbage (about 800 g)

1 apple, grated

1 onion, finely chopped

2 Tablespoon(s) goose fat (or butter)

2 Tablespoon(s) apple cider vinegar

1 Tablespoon(s) sugar

100 ml red wine

1 bay leaf

Salt and pepper to taste

Preparation

Preparation time: 45 min
Cooking time: 3 min
Total time: 4 h

Prepare the Sauerbraten

1. Place the beef roast in a large pot or bowl with onions, carrots, celery, red wine, red wine vinegar, water, sugar, bay leaves, juniper berries, peppercorns, and salt. Cover and marinate in the fridge for at least 2-3 days.

2. Remove the roast from the marinade, drain, and pat dry with paper towels. Reserve the marinade.

3. Heat the rapeseed oil in a large roasting pan and brown the roast on all sides until nicely browned.

4. Strain the marinade and add it to the roasting pan. Braise the roast at 160°C for 2.5-3 hours, until it’s tender.

5. Remove the roast from the pan and keep warm. Thicken the gravy by stirring the flour with a little water and adding it to the sauce. Bring to a boil and adjust the seasoning.