Red cabbage soup

Classic marinated pot roast and red cabbage

The marinated pot roast, in German "Sauerbraten", is perhaps one of the most well known traditional German dishes. It is a beef roast that is especially tender because the beef is marinated for a period of many hours. And the secret is in the marinade which consists of red wine, herbs, spices and natural vinegar. And to make a classic marinated roast, we need a classic vinegar: "Altmeister" vinegar. This vinegar has been widely used for marinated roasts for 70 years now. It breaks down the meat fibres, connective tissue and tendons and makes the meat tender. The longer the meat stays in the marinade, the more intense the flavour becomes. Provided it is kept in the fridge, the meat can even be marinated for a period of several weeks. This allows all the aromas of the marinade to soak into the joint of meat, giving it a slightly purple tinge.

Classic Marinated Pot Roast with Potato Dumplings and Red Cabbage

Ingredients for 4 persons

For the pot roast

  • 1 kg beef rump
  • 1 carrot
  • 3 onions
  • ½ leek
  • ½ celeriac
  • 400 ml Hengstenberg "Altmeister" vinegar
  • 5 bay leaves
  • 5 tbsp rapeseed oil (for frying)
  • 10 pimento seeds
  • 10 juniper berries
  • 3 cloves
  • 15 black peppercorns
  • 1 l dry red wine
  • 3 tbsp sugar
  • 1 tbsp salt
  • A couple of sprigs of thyme
  • A couple of sprigs of rosemary
  • 2 tbsp tomato purée

For the dumplings

  • 1 kg potatoes (floury consistency)
  • 100g butter
  • 50 g flour (German type 405)
  • 3 egg yolks
  • A large pinch of ground nutmeg
  • 1 ½ tsp salt

Side dish

  • 1 tin of Mildessa red cabbage (580 ml)
 
Red cabbage soup

Classic marinated pot roast and red cabbage

Classic Marinated Pot Roast with Potato Dumplings and Red Cabbage

Ingredients for 4 persons

For the pot roast

  • 1 kg beef rump
  • 1 carrot
  • 3 onions
  • ½ leek
  • ½ celeriac
  • 400 ml Hengstenberg "Altmeister" vinegar
  • 5 bay leaves
  • 5 tbsp rapeseed oil (for frying)
  • 10 pimento seeds
  • 10 juniper berries
  • 3 cloves
  • 15 black peppercorns
  • 1 l dry red wine
  • 3 tbsp sugar
  • 1 tbsp salt
  • A couple of sprigs of thyme
  • A couple of sprigs of rosemary
  • 2 tbsp tomato purée

For the dumplings

  • 1 kg potatoes (floury consistency)
  • 100g butter
  • 50 g flour (German type 405)
  • 3 egg yolks
  • A large pinch of ground nutmeg
  • 1 ½ tsp salt

Side dish

  • 1 tin of Mildessa red cabbage (580 ml)
 

The marinated pot roast, in German "Sauerbraten", is perhaps one of the most well known traditional German dishes. It is a beef roast that is especially tender because the beef is marinated for a period of many hours. And the secret is in the marinade which consists of red wine, herbs, spices and natural vinegar. And to make a classic marinated roast, we need a classic vinegar: "Altmeister" vinegar. This vinegar has been widely used for marinated roasts for 70 years now. It breaks down the meat fibres, connective tissue and tendons and makes the meat tender. The longer the meat stays in the marinade, the more intense the flavour becomes. Provided it is kept in the fridge, the meat can even be marinated for a period of several weeks. This allows all the aromas of the marinade to soak into the joint of meat, giving it a slightly purple tinge.

Step 1: The beginning

Wash the vegetables and dice half of the onions, carrot, leek and celeriac.

Step 2: The marinade

Gently brown the pimento seeds, juniper berries, cloves, black peppercorns and bay leaves in a pan. Add the red wine, the "Altmeister" vinegar, the sugar as well as the cut-up onions and carrot and bring to the boil.

Step 3: The roast meat and the gravy

Take the joint of beef out of the marinade, pat it dry and brown it on all sides in a frying pan. This will create roasting aromas that are very important for the flavour later on. Important: Do not throw the marinade away – you will need it later to make a nice dark gravy! Now cut up the other half of the vegetables. Sauté the onions and carrot and add the tomato purée. Sieve the marinade and add the gravy to the vegetables. Once the gravy has come to the boil, add it to the meat again and put the joint into the oven – cover it and let it cook for approx. 3 hours at 150°C in the oven (heat from above/below).

Step 4: The potato dumplings

Leave the peel on the potatoes and cook them in salted water for around 25 minutes, then let them dry off. Peel the potatoes and put them in a bowl or a pan with a flat bottom (to make it easy to mash them). Add the egg yolks, softened butter, a little flour, salt and nutmeg – now mash the potato mixture. Bring a second pan of salted water to the boil and, whilst you are waiting for it to heat up, form the mashed potato mixture into balls. Put the dumplings into the simmering water to cook until they rise to the top. Use a slotted ladle to remove them.

Step 5: The red cabbage

Put the red cabbage into a pan and warm it up for around 5-10 minutes.

Step 6: The finishing touch

Take the roasted meat out of the gravy and cut it into thin slices. Strain the gravy and press the soft vegetables through the sieve with a spoon (this gives the gravy a better consistency). Add the thyme and rosemary to the strained gravy and bring it up to the boil (then remove them again). Finally you will need to take some cold flakes of butter and use a whisk to beat them into the gravy. The fat and the difference between the warm gravy and the cold butter make the gravy creamy and give it a smooth consistency.

Serve the sliced roast meat with the glistening gravy, steaming hot potato dumplings and warm red cabbage.

Enjoy!

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