SAUERBRATEN with red cabbage, apple sauce and potato fritters

Posted by Muriel Hedgcock

Sauerbraten is German for Sour Roast. It has an unusual sour zing and is delicious served with red cabbage, applesauce, and potato fritters (or boiled potatoes).

Ingredients:

1 1/2kg beef roast ( silverside or aitchbone)
250 ml vinegar
250 ml water
2 onions
4 cloves
2 bay leaves
6 peppercorns
3 tsp salt

Put vinegar & water into a saucepan, add salt & bring to the boil add onions. Leave to cool.
Place meat a suitable deep container and pour marinade on top.
The marinade should cover meat.

Leave covered in the fridge for 5-6 days.
Turn meat over in marinade each day.

Take meat out dry lightly on paper towel.
Sprinkle salt & pepper and fry meat in hot oil browning all sides.
Add 1 chopped onion and the onion from the marinade, together with bay leaves & cloves. Fry until onions begin to brown and stick to the bottom of the pot. Add some of the marinade & place in a roasting dish into the oven and cover with a lid .

Cook for 2-2 1/2 hours at 175 C or until tender.
Turn meat frequently adding a little more marinade each time.
The marinade will make a delicious gravy. The more the better.

Take meat out.

To make gravy mix 1-2 tbsp cornstarch with a little water
to a smooth paste. Add to the roasting pan and mix and bring
to the boil until it thickens.

Slice meat and pour gravy on top.

Tip: If you prefer a smooth gravy sieve out the onions before you thicken with cornstarch or flour. Cream can be added to make the gravy rich and even tastier.

RED CABBAGE - in German- ROTKOHL

Ingredients :

1 small red cabbage chopped
1 large onion peeled and chopped
1 large apple peeled and chopped
1 bay leaf
4 cloves
Butter or oil for frying
2 Tbsp vinegar
a little water
1-2 tsp sugar
half tsp aniseed (optional)
salt & pepper

Wash the cabbage take off outer leaves. Cut cabbage into four and remove core from the center. Chop cabbage up finely.
Heat oil and fry onions until golden. Add chopped cabbage, apple, sugar, vinegar, bay leaf, cloves, aniseed, salt & pepper. Turn down heat and steam slowly for 1 - 1 1/2 hours adding a little water if cabbage runs out of liquid.

Tip: Cranberry jelly can be added to cabbage which adds to the taste.

3 comments:

Nicki O'Donovan said...

This is my most favorite meal in the whole wide world!

Christie said...

OH MY WORD ... THE MEMORIES COME FLOODING BACK! I agree with you sis, my mouth is watering!

stuart said...

Another winner Muriel... Christie made it for me tonight, the gravy made from the broth was the best! Thanks!

Post a Comment

© 2010 Creative Cooking with Muriel - All rights reserved
Content and images are strictly the property of the contributors and may not be used without written consent.