Ingredients:

  • 3 lbs beef roast (chuck roast or rump roast)
  • 2 cups red wine vinegar
  • 1 cup water
  • 1 onion, quartered
  • 1 carrot, chopped
  • 2 stalks of celery, chopped
  • 4 cloves of garlic, crushed
  • 10 whole black peppercorns
  • 5 cloves
  • 2 bay leaves
  • 1 tablespoon mustard seeds
  • 1 teaspoon sugar
  • Salt to taste
  • 3 tablespoons vegetable oil
  • 1 cup beef broth (for cooking)
  • 2 tablespoons ginger snaps, crushed (for thickening)
  • 1 medium red cabbage, shredded
  • 1 apple, peeled and chopped
  • 1 onion, chopped
  • 2 tablespoons butter
  • 1 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 2 lbs potatoes, peeled and cubed
  • 1 cup all-purpose flour
  • 1 egg
  • Salt to taste
  • 1 tablespoon butter, melted

Instructions:

  1. Marinate the Beef: In a large bowl, combine the red wine vinegar, water, onion, carrot, celery, garlic, peppercorns, cloves, bay leaves, mustard seeds, sugar, and salt. Place the beef roast in the marinade and ensure it is fully submerged. Cover and refrigerate for 2-3 days, turning the meat daily.
  2. Prepare the Sauerbraten: Preheat your oven to 350°F (175°C). Remove the beef from the marinade and pat it dry with paper towels. Reserve the marinade. In a large Dutch oven, heat the vegetable oil over medium-high heat. Sear the beef roast on all sides until browned, about 4-5 minutes per side. Pour in the reserved marinade and beef broth. Bring to a simmer, cover, and transfer to the preheated oven. Cook for about 2.5 to 3 hours or until tender.
  3. Make the Red Cabbage: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent. Add the shredded red cabbage and apple, stirring to combine. Pour in the apple cider vinegar, add sugar, cinnamon, and season with salt and pepper. Cover and simmer for about 45 minutes.
  4. Prepare Potato Dumplings: Boil the peeled and cubed potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly. Mash the potatoes, mix in flour, egg, and melted butter until a sticky dough forms. Shape into golf ball-sized dumplings. Cook in boiling salted water until they float, about 5-7 minutes.
  5. Final Touch: After the Sauerbraten is cooked, let it rest for about 10 minutes. Strain the cooking liquid, stir in the crushed ginger snaps and simmer for about 5 minutes to thicken.