Rheinischer Sauerbraten mit Apfel-Rotkohl
Background and History
Sauerbraten is a traditional German pot roast that is well-regarded as one of the country's national dishes. Originating from the Rhineland, it has a unique preparation and flavor. Historically, Sauerbraten was a way to tenderize tougher cuts of meat through marination and slow cooking. It was traditionally made with horse meat but is now more commonly prepared with beef. Apfel-Rotkohl, or apple red cabbage, is the perfect accompaniment, bringing a sweet and sour balance to this hearty dish.
Ingredients
For the Sauerbraten
- Beef - 2 kg, ideally a tougher cut like chuck or rump
- Onions - 2 large, sliced
- Carrot - 1 large, chopped
- Celery - 2 stalks, chopped
- Red Wine Vinegar - 1 cup
- Red Wine - 1 cup
- Water - 3 cups
- Whole Peppercorns - 10
- Cloves - 5
- Bay Leaf - 3
- Sugar - 2 tablespoons
- Salt - to taste
- All-purpose Flour - 2 tablespoons
- Vegetable Oil - 2 tablespoons
- Ginger Snap Cookies - 8, crushed
For the Apfel-Rotkohl
- Red Cabbage - 1 head, shredded
- Apples - 2, peeled and sliced
- Onion - 1, chopped
- Butter - 2 tablespoons
- Apple Cider Vinegar - 3 tablespoons
- Water - 1/2 cup
- Sugar - 2 tablespoons
- Salt - to taste
- Ground Cloves - 1/4 teaspoon
Preparation and Cooking Process
Marinating the Beef
To start, pat the beef dry with paper towels and season it with salt. In a large pot, combine red wine vinegar, red wine, water, onions, carrot, celery, peppercorns, cloves, bay leaf, and sugar. Bring to a boil, then allow to cool;
Place the beef in a large, non-reactive container and pour the marinade over it. Cover and refrigerate for 3-5 days, turning the meat occasionally to ensure thorough seasoning.
Browning and Cooking the Sauerbraten
After marination, remove the beef from the marinade and pat it dry. Strain the marinade, reserving both the liquid and the solids separately.
In a large pot, heat oil and brown the beef on all sides. Transfer the meat to a plate. Add the reserved vegetables from the marinade to the pot and cook until browned.
Sprinkle flour over the vegetables and stir well. Gradually stir in the reserved marinade liquid and bring to a simmer. Return the beef to the pot, cover, and cook on low heat for 2-3 hours or until the meat is tender. Alternatively, place the pot in a preheated oven at 325°F (160°C) and cook for the same time.
To thicken the sauce further and enhance its flavor, stir in the crushed ginger snap cookies into the cooking liquid.
Preparing the Apfel-Rotkohl
While the beef cooks, prepare the red cabbage. Melt butter in a large pan. Add chopped onion and cook until translucent.
Add the shredded red cabbage, sliced apples, apple cider vinegar, water, sugar, salt, and ground cloves. Stir well to combine. Cover and simmer for about 30-45 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded together.
Serving and Enjoying the Dish
Once the beef is cooked to tenderness, remove it from the pot and let it rest for a few minutes. Slice the meat and serve it with the thickened sauce and a helping of the red cabbage.
The dish pairs beautifully with traditional German sides such as spaetzle or potatoes. The sweet and tangy profile of the apples in the red cabbage complements the savory, rich flavors of the beef, creating a meal that is not only flavorful but also comforting.
Set your cooking timer according to your schedule to ensure everything is done to perfection.