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Rhenish Sauerbraten with potato dumplings and a raisin and gingerbread sauce, served with Cabernet Malbec Claymore London Calling Clare Valley, Australia

Rhenish Sauerbraten with potato dumplings and raisin gingerbread sauce

The roast beef from the shoulder is left to marinate for three days in a mixture of red wine, red wine vinegar, onion, root vegetables, bay leaves, juniper berries and cloves, and then braised in the oven for two hours until tender. The strained marinade is reduced with tomato purée, beetroot syrup, gingerbread and raisins to make a dark, sweet-and-sour sauce. The potato dumplings are shaped from boiled potatoes, egg and starch and cooked in salted water. The recipe serves two people, requires a bit of preparation and pairs perfectly with a full-bodied red wine with spice and fresh acidity.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Curing time 3 days
Total Time 3 hours
Course Meat dish
Cuisine German, Rhenish
Servings 2 people
Calories 880 kcal

Equipment

  • 1 Large bowl for the marinade
  • 1 Roasting pan with lid
  • 1 Fine sieve
  • 1 Potato Press
  • 1 Large saucepan for the dumplings
  • 1 skimmer

Ingredients
  

FOR THE MARINADE:

  • 700 g Braised beef from the shoulder
  • 300 ml Red wine
  • 200 ml Red wine vinegar
  • 300 ml Wasser
  • 1 Onion
  • 1 carrot
  • 50 g Celeriac
  • 2 bay leaves
  • 6 Juniper berries
  • 4 Cloves
  • 8 Peppercorns
  • 1 teaspoon of mustard seeds

FOR THE ROAST AND THE GRAVY:

  • 2 1 tablespoon of clarified butter
  • 1 1 tablespoon of tomato paste
  • 1 Tablespoon of beetroot syrup
  • 40 g Gingerbread
  • 40 g Raisins
  • Salt Pepper

FOR THE POTATO DUMPLINGS:

  • 500 g floury potatoes
  • 1 Egg
  • 70 g Potato starch
  • 1 teaspoon of salt
  • 1 A pinch of freshly grated nutmeg
  • 2 l Water for cooking

FOR SERVING:

  • 1 A tablespoon of chopped flat-leaf parsley
  • A few highlights

Instructions
 

PREPARATION:

  • Three days beforehand, bring red wine (300 ml), red wine vinegar (200 ml) and water (300 ml) to the boil with bay leaves (2), juniper berries (6), cloves (4), peppercorns (8) and mustard seeds (1 tsp), then leave to cool completely.
  • Roughly dice the onion (1), carrot (1) and celery (50 g).
  • Place the meat (700 g) in a bowl, arrange the vegetables around it and pour the cold marinade over it until it is covered.
  • Cover and leave to marinate in the fridge for 3 days, turning the meat every day.
  • On the day of cooking, take the meat out and pat it dry.
  • Pour the marinade through a sieve and collect the vegetables and liquid separately.
  • Finely chop the gingerbread (40 g) and set aside the raisins (40 g).
  • Preheat the oven to 160 °C (top and bottom heat).

COOKING STEPS:

  • Season the meat with salt and pepper and sear it on all sides for 8 minutes in clarified butter (2 tbsp) in a roasting tin.
  • Remove the meat and brown the drained vegetables in the roasting tin for 5 minutes.
  • Add the tomato purée (1 tbsp) and beetroot syrup (1 tbsp) and fry for 1 minute.
  • Deglaze with the strained marinade (about 500 ml) and bring to the boil.
  • Set the meat aside, cover the roasting tin and leave to braise in the oven for 2 hours, turning halfway through.
  • Remove the meat and keep it warm in aluminium foil.
  • Pass the sauce through a sieve, add it to the saucepan along with the gingerbread (40 g) and raisins (40 g), and simmer for 10 minutes until thickened.
  • Season to taste with salt, pepper and, if desired, a dash of red wine vinegar.
  • Cook the potatoes (500 g) in their skins for 25 minutes, peel them and press them through a potato ricer whilst still hot.
  • Knead the egg (1), cornflour (70 g), salt (1 tsp) and nutmeg into a dough.
  • With wet hands, shape the mixture into 4 dumplings.
  • Place the dumplings in boiling salted water (2 l) and leave them to cook for 20 minutes; the water must not be bubbling vigorously.
  • Cut the meat into thick slices against the grain.

SERVE:

  • Drain the dumplings using a slotted spoon and place them on pre-warmed, deep plates.
  • Place the slices of meat next to them.
  • Pour the sauce generously over the top.
  • Sprinkle with parsley (1 tbsp) and a few raisins.
  • Serve the side dishes separately.

SIDE DISHES:

  • Apple and red cabbage with cloves
  • Cranberry compote
  • Lamb's lettuce with walnuts

Nutrition

Calories: 880kcalCarbohydrates: 92gProtein: 52gFat: 30g
Keyword Braised roast, Cabernet Malbec, Fall Recipe, Gingerbread sauce, Marinated roast, November recipe, Potato Dumplings, Raisin sauce, Rhenish Sauerbraten, Wine, Wine to go with Sauerbraten
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