Sauerbraten mit Suss-Saures Rotkraut
(Sauerbraten with Sweet and Sour Cabbage) Recipe

Origin: Germany      Period: Traditional

Ingredients:

For the Marinade:
500ml red wine vinegar
500ml water
1 tbsp salt
1 tsp ground cloves
1/2 tsp dried thyme
2 tsp freshly-ground black peppercorns
2 tbsp parsley stems
2 bay leaves, small
35g clery leaves, copped
2 tbsp garlic, crushed
120g carrots, sliced
40g celery, chopped

2.8kg beef rump roast

To Finish Cooking:
120ml bacon drippings
240ml red wine
500ml beef stock
120ml tomato purée
2 tbsp brown sugar
2 tbsp cornflour (cornstarch)
1 batch Sweet and Sour Red Cabbage

Sauerbraten mit Suss-Saures Rotkraut
(Sauerbraten with Sweet and Sour Cabbage) Preparation:

Method:

Combine the water and vinegar in a large stainless steel pan (or a glass bowl). Add the salt, cloves, thyme, black peppercorns, parsley stems, bay leaves, celery leaves garlic, carrots and celery and stir to combine. Add the beef to the pot, cover and transfer to the refrigerator to marinate for between 3 and 4 days. Every day, turn the beef at least 3 times to ensure even marianding.

At the end of this time, add the bacon drippings to a roasting pan and when hot transfer the marinated meat to this. Fry until well seared. Meanwhile add the marinade, red wine, beef stock, tomato purée and brown sugar to a heavy-botomed pan and bring to a boil. Transfer the meat to this, reduce to a simmer then cover and cook gently for 3 hours. After two hours of cooking prepare the Sweet and Sour Red Cabbage.

Remove the meat after this time and set aside to keep warm then strain the stock into a clean pan and reduce down to about 700ml. Whisk the cornflour with 4 tbsp water to a smooth slurry then add this to the stock, whisking all the time. Bring the mixture to a boil and cook until thickened. Adjust the seasonings then transferto a gravy boat. Slice the meat and serve accompanied by the sauce and the red cabbage.

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