For my last meal in Germany, I made Sauerbraten with red cabbage.

As what happens when I actually leave Germany when I visit, my heart hurts a little bit. I just love it that much. I’ve had many great adventures there, sadly before these virtual pages came about for me to tell you all about them.

Maybe some day. Until then, you have to trust me that it’s a magical place, full of good food, friendly people and unmatched scenery. I highly advise you to get thee to Deutchland ASAP.

Anyway, for my purposes here the timing is ideal since the temps outside are going to ramp up this week, which means I’ll be eating more ice cream than regular food. It’s true story, and one of the major perks of being an adult. Anyway, as I choose dairy for my main source of nutrients in the coming months, I’d hate for all that delicious, but hearty German fare to go to waste.

Back to this dish.

The origin of Sauerbraten can actually be traced back 2000 years to the Romans, when meat was preserved in red wine to be transported. Every region has it’s own twist, but this dish can be found all over Germany and most likely is a staple at any German restaurant in the U.S. It’s sweet, sour, hearty and delicious.

The recipe I used today comes from Bobby Flay. I actually did end up making this a pretty quick meal because I only bought a 1 pound piece of roast. Yes, this is possible to find if you just ask your butcher to cut one for you. I’m putting the recipe in amounts enough to serve 3-4, but if you end up using less or more meat, just use the rule of 20 minutes per pound. This is served alongside some braised red cabbage and buttered egg noodles. This seems laborious, but I did it one night after work, so with a smaller roast, it is possible as a weeknight meal.

Sauerbraten with Red Cabbage

May 27, 2013

Servings: 4

Prep: 15 min

Cook: 1 hr 15 min

Total: 1 hr 15 min

Difficulty: Easy

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Sauerbraten with red cabbage is a traditional German roast of marinated meat and is regarded as the national dish of Germany.

By: Chrissy

Ingredients

For the beef:
1 ½ TB canola oil
1 (2 to 4 pound) boned and rolled beef rump roast
1 medium-size yellow onion, peeled and coarsely chopped
1 stalk celery, coarsely chopped
½ large carrot, peeled and sliced thin
1 ½ cloves garlic, crushed
½ cup white wine vinegar
¼ cup white wine
2 cups cold water (or broth)
3 whole cloves
4 black peppercorns
1 bay leaves
4 sprigs parsley
3 sprigs fresh thyme
Salt and freshly ground pepper
1 ½ TB unsalted butter
1 ½ TB flour
6-8 gingersnaps, finely crushed
1 TB honey
For the cabbage:
1 ½ TB unsalted butter
½ large yellow onion, peeled, halved and thinly sliced
1 ½ pounds red cabbage, cored and shredded
¼ cup reserved cooking liquid from sauerbraten
¼ cup white wine
Salt and freshly ground pepper
For the noodles:
1 1/2 pounds egg noodles
4 tablespoons unsalted butter
1/4 cup finely chopped flat-leaf parsley
Salt and freshly ground pepper

Directions

Step 1 Make the beef:
Step 2 Heat the oil in a large Dutch oven. Season the beef with salt and pepper, and cook until golden brown on all sides, about 15 minutes.
Step 3 Add onions, celery, carrot, garlic, white wine vinegar, white wine water, cloves, peppercorns, bay leaves, parsley, thyme and salt and pepper, to taste. Cover, and simmer 45 minutes, turn meat, re-cover, and simmer 45 minutes longer until tender. Transfer to a large platter and keep warm.
Step 4 Strain cooking liquid into a bowl, remove 1/2 cup to be used for the braised cabbage and set aside. Heat butter in a heavy medium saucepan over medium heat, whisk in flour and cook until golden brown, about 2 minutes. Whisk in cooking liquid, reduce heat to low, and cook, stirring, until thickened and season with salt and pepper to taste.
Step 5 Mix in gingersnaps and honey, to taste. Carve meat at the table (not too thin or slices will crumble) and serve with plenty of gravy. Or carve in the kitchen, arrange slices slightly overlapping on a platter, and pour some of the gravy down the center
Step 6 pass the rest. Serve with braised cabbage and buttered noodles.
Step 7 For the cabbage:
Step 8 Heat butter in a large sauté pan over medium heat. Add onion and cook until soft.
Step 9 Add the cabbage, cooking liquid and wine and season with salt and pepper, to taste. Cover and cook until the cabbage is wilted, about 15 to 20 minutes.
Step 10 For the noodles:
Step 11 Cook the noodles in a large pot of boiling salted water until al dente. Drain well, return to the pan, toss with the butter and parsley, and season with salt and pepper, to taste.