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German Sauerbraten with Potato Dumplings
Created by: Howcan Team
Ingredients
- 4 pounds beef roast
- 2 cups red wine vinegar
- 1 cup water
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 10 whole cloves
- 2 bay leaves
- 10 black peppercorns
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 6 medium potatoes, peeled and quartered
- 2 cups bread crumbs
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- In a large bowl, combine the red wine vinegar, water, chopped onion, carrots, celery, cloves, bay leaves, peppercorns, salt, and ground ginger. Place the beef roast in the marinade, cover, and refrigerate for 2-3 days, turning the meat occasionally.
- After marinating, remove the beef roast from the marinade and pat dry with paper towels. Strain the marinade and reserve the liquid and vegetables.
- In a large Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef roast on all sides, then remove from the pot and set aside.
- Add the reserved vegetables from the marinade to the pot and cook until softened. Sprinkle in the flour and cook, stirring constantly, for 2-3 minutes.
- Return the beef roast to the pot and pour in the reserved marinade liquid. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender.
- While the beef is cooking, prepare the potato dumplings. Boil the peeled and quartered potatoes in salted water until tender. Drain and mash the potatoes, then mix in the bread crumbs, eggs, milk, nutmeg, salt, and pepper. Form the mixture into dumplings.
- When the beef roast is done, remove it from the pot and let it rest. Strain the cooking liquid and vegetables, then return the liquid to the pot and bring to a simmer. If needed, thicken the sauce with a cornstarch slurry.
- Serve the sliced sauerbraten with the potato dumplings and the thickened cooking liquid as a gravy. Enjoy!
German Sauerbraten, a traditional pot roast marinated in a mixture of vinegar, water, and spices, has a rich history dating back to the Middle Ages. This iconic dish is often served with potato dumplings, creating a harmonious blend of flavors and textures. The tangy, tender meat pairs perfectly with the hearty, starchy dumplings, making it a beloved comfort food in Germany. In the heart of Bavaria, renowned chefs at historic restaurants like the 300-year-old "Hofbräuhaus" in Munich and "Zur Letzten Instanz" in Berlin, have perfected the art of preparing Sauerbraten with potato dumplings. The key to this dish lies in the marination process, where the meat is left to soak in a flavorful blend of vinegar and spices for several days, ensuring a depth of flavor that is truly unforgettable. For the best version of this dish today, head to the charming countryside taverns in the Rhineland region, where the Sauerbraten is slow-cooked to perfection and served alongside pillowy potato dumplings. The balance of sweet and sour notes in the marinade, coupled with the fluffy, buttery texture of the dumplings, creates a culinary experience that is second to none. When preparing this dish at home, it's crucial to pay attention to the marination process, allowing the meat to absorb the flavors fully. Additionally, mastering the art of making light and fluffy potato dumplings is essential to achieving an authentic and satisfying Sauerbraten experience. For a unique twist, some chefs incorporate gingerbread or gingersnap cookies into the marinade, adding a hint of sweetness and depth to the dish. In conclusion, German Sauerbraten served with potato dumplings is a timeless classic that embodies the rich culinary heritage of Germany. Whether enjoyed in a historic tavern in Bavaria or recreated in your own kitchen, this dish is a testament to the art of slow cooking and the joy of savoring comforting, soul-warming flavors.
210 min
6
550 calories
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