Ingredients with Measurements:
- 3 lbs beef roast
- 2 cups red wine vinegar
- 2 cups water
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 10 whole black peppercorns
- 1 tsp salt
- 1 tsp sugar
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 head red cabbage, shredded
- 1 apple, peeled and chopped
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tbsp butter
- Salt and pepper to taste
Special equipment needed:
- Large Dutch oven or pot with lid
- Large mixing bowl
- Slotted spoon
- Large skillet
Step-by-step instructions:
1. In a large mixing bowl, combine red wine vinegar, water, chopped onion, carrots, celery, bay leaves, black peppercorns, salt, sugar, ginger, cinnamon, and cloves. Mix well.
2. Add the beef roast to the mixture and marinate for at least 24 hours, turning occasionally.
3. Preheat oven to 325°F.
4. Remove the beef roast from the marinade and pat dry with paper towels. Strain the marinade and reserve the liquid.
5. In a large Dutch oven or pot, heat some oil over medium-high heat. Brown the beef roast on all sides.
6. Pour the reserved marinade over the beef roast and bring to a boil.
7. Cover the Dutch oven or pot with a lid and transfer to the preheated oven. Cook for 2-3 hours, or until the beef roast is tender and can be easily pierced with a fork.
8. While the beef roast is cooking, prepare the red cabbage. In a large skillet, melt butter over medium heat. Add shredded red cabbage and chopped apple. Cook for 5 minutes, stirring occasionally.
9. Add apple cider vinegar and brown sugar to the skillet. Mix well and cook for another 5 minutes, or until the cabbage is tender. Season with salt and pepper to taste.
10. Once the beef roast is done, remove it from the Dutch oven or pot and transfer to a cutting board. Let it rest for 10 minutes before slicing.
11. Serve the sliced beef roast with the red cabbage on the side.
Time:
Preparation time: 30 minutes + 24 hours marinating time
Cooking time: 2-3 hours
5. Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 450
Total fat: 22g
Saturated fat: 9g
Cholesterol: 120mg
Sodium: 550mg
Total carbohydrates: 20g
Dietary fiber: 4g
Sugars: 14g
Protein: 40g
Substitutions for ingredients:
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Beef roast can be substituted with venison roast or pork roast.
- Red cabbage can be substituted with green cabbage or Napa cabbage.
- Apple cider vinegar can be substituted with white wine vinegar or balsamic vinegar.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add some sliced potatoes to the Dutch oven or pot with the beef roast for a one-pot meal.
- Use a slow cooker instead of the oven for a more hands-off approach.
- Add some raisins or prunes to the red cabbage for a sweeter flavor.
- Serve with boiled potatoes or spaetzle instead of the red cabbage.
Tips and tricks:
- Make sure to marinate the beef roast for at least 24 hours for maximum flavor.
- Brown the beef roast well before cooking it in the oven for a more flavorful crust.
- Use a slotted spoon to remove the beef roast from the Dutch oven or pot to prevent it from falling apart.
- Let the beef roast rest for 10 minutes before slicing to allow the juices to redistribute.
Storage instructions:
Leftover sauerbraten and red cabbage can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the sauerbraten and red cabbage in separate microwave-safe dishes and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the sliced beef roast on a platter with the red cabbage on the side. Garnish with some chopped parsley or chives.
Garnishes:
Chopped parsley or chives.
Pairings:
- German beer, such as Oktoberfest or Pilsner.
- German-style Riesling or Pinot Noir.
- Warm German potato salad or spaetzle.
Suggested side dishes:
- Boiled potatoes or mashed potatoes.
- Steamed green beans or roasted Brussels sprouts.
- German-style pretzels or bread.
Troubleshooting advice:
- If the beef roast is tough, cook it for another 30 minutes to 1 hour until it is tender.
- If the red cabbage is too sour, add more brown sugar to balance the flavors.
- If the red cabbage is too dry, add some water or apple cider vinegar to moisten it.
Food safety advice:
- Make sure to marinate the beef roast in the refrigerator to prevent bacterial growth.
- Cook the beef roast to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Sauerbraten is a traditional German dish that originated in the Rhineland region. The beef roast is marinated in a mixture of vinegar and spices for several days before being cooked low and slow in the oven. Red cabbage is a popular side dish in Germany, often served with sausages or roast meats.
Flavor profiles:
Sauerbraten has a tangy and slightly sweet flavor from the vinegar and spices. The beef roast is tender and juicy, while the red cabbage is slightly sweet and sour.
Serving suggestions:
Serve sauerbraten with red cabbage as a hearty and comforting meal during the fall and winter months. It is also a popular dish for Oktoberfest celebrations.
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Region: German