Ingredients with Measurements:
- 3 lbs beef roast
- 2 cups red wine vinegar
- 2 cups water
- 1 cup red wine
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 10 whole black peppercorns
- 1 tsp salt
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 1 tbsp butter
- 1 tbsp flour
- 1 package of potato dumpling mix
Special Equipment Needed:
- Large Dutch oven or heavy pot with lid
- Meat thermometer
- Potato ricer or masher
Step-by-Step Instructions:
1. In a large Dutch oven or heavy pot, heat vegetable oil over medium-high heat.
2. Season beef roast with salt and pepper, and sear on all sides until browned. Remove from pot and set aside.
3. In the same pot, add chopped onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
4. Add red wine vinegar, water, red wine, bay leaves, peppercorns, brown sugar, and salt to the pot. Stir to combine.
5. Return beef roast to the pot and bring the liquid to a boil. Reduce heat to low, cover with a lid, and simmer for 3-4 hours, or until the meat is tender and falls apart easily.
6. Remove the beef roast from the pot and set aside. Strain the cooking liquid through a fine-mesh sieve and discard the solids. Reserve 2 cups of the cooking liquid.
7. In a separate pot, prepare the potato dumpling mix according to package instructions. Use a potato ricer or masher to form the dumplings into balls.
8. In the same pot used to cook the beef, melt butter over medium heat. Add flour and whisk until smooth. Gradually add the reserved cooking liquid and whisk until the gravy thickens.
9. Slice the beef roast and serve with the gravy and potato dumplings.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 22g
Carbohydrates: 25g
Protein: 50g
Sodium: 800mg
Substitutions for ingredients:
- Beef roast can be substituted with venison or pork roast.
- Red wine vinegar can be substituted with apple cider vinegar.
- Brown sugar can be substituted with honey or molasses.
- Potato dumpling mix can be substituted with homemade potato dumplings.
Variations:
- Add sliced mushrooms to the pot during the last hour of cooking.
- Use a slow cooker instead of a Dutch oven for a hands-off cooking method.
- Add a tablespoon of tomato paste to the gravy for a richer flavor.
Tips and Tricks:
- For a more tender beef roast, marinate the meat in the cooking liquid overnight before cooking.
- Use a meat thermometer to ensure the beef roast is cooked to your desired level of doneness.
- To prevent the potato dumplings from falling apart, handle them gently and do not overwork the dough.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the beef and gravy in a pot over low heat until warmed through. Reheat the potato dumplings in the microwave or in a pot of boiling water.
Presentation Ideas:
Serve the Sauerbraten mit Kartoffelknödeln on a large platter with the gravy drizzled over the beef and dumplings.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Pair with a glass of red wine, such as a Pinot Noir or Cabernet Sauvignon.
Suggested Side Dishes:
- Braised red cabbage
- Roasted Brussels sprouts
- German-style potato salad
Troubleshooting Advice:
- If the gravy is too thin, whisk in a slurry of cornstarch and water to thicken.
- If the beef roast is tough, it may need to cook for a longer period of time.
Food Safety Advice:
- Always cook beef to a minimum internal temperature of 145°F.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food History:
Sauerbraten mit Kartoffelknödeln is a traditional German dish that originated in the Rhineland region. The dish is typically made with beef or venison that is marinated in a mixture of vinegar and spices for several days before being cooked.
Flavor Profiles:
The dish has a tangy and slightly sweet flavor from the vinegar and brown sugar, with savory notes from the beef and vegetables.
Serving Suggestions:
Serve the Sauerbraten mit Kartoffelknödeln with a side of braised red cabbage and a glass of red wine for a classic German meal.
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Region: German