Name: Sauerbraten with Red Cabbage
Prep time: 48 h
Cook time: 3 h 30 min
Total time: 51 h 30 min
Yield: 4 portions
Ingredients: 0.3 kg beef shoulder; 0.125 l red wine; 50 ml wine vinegar; 75 ml water; 0.5 pcs onion; 0.5 pcs carrot; 50 g celeriac; 0.75 pcs bay leaves; 2 pcs crushed juniper berries; 1.5 pcs allspice; 2.5 pcs whole peppercorns; 0.5 tablespoon cane sugar; 0.5 teaspoon salt; 75 ml poultry stock; 12.5 g raisins; 0.5 teaspoon potato starch; rapeseed oil

Step by step process

Preparation

1
Peel the onion, carrot and celery. Cut the vegetables into thick slices and chunks.
2
In a pot, combine the wine, water, and wine vinegar. add the chopped vegetables, bay leaf, juniper berries, allspice, whole peppercorns, sugar, and salt.
3
Bring to a boil, simmer briefly for about 5 minutes, then cool the marinade completely to room temperature and refrigerate.
TIP:
Use an ice bath (cold water with ice) to quickly cool hot liquids, thereby reducing the risk of bacterial growth and shortening the cooling time.
4
Pat the meat dry, place it in a large bowl or container, pour over the cooled marinade so it is submerged. weigh it down and cover.
5
Marinate in the refrigerator for 48 hours, turning the meat at least once a day so the flavors are absorbed evenly.

Cooking

6
Remove the meat from the marinade and pat dry. Strain the marinade through a sieve and set the liquid aside.
7
Heat canola oil in a heavy pot and sear the meat on all sides over high heat until browned, about 8-10 minutes.
8
Add some of the strained vegetables, beef stock, and enough of the marinade so the meat is submerged about halfway.
9
Cover with a lid and braise over low heat for 2.5-3 hours until meltingly tender. during cooking, add more marinade as needed.
TIP:
We stew mussels, shrimp, and squid briefly over low heat in a closed container to retain the juices and create a delicious sauce. The stewing time varies, usually just a few minutes until the mussels open.
10
When the meat is almost tender, add raisins to the sauce and simmer for 10 minutes so they soften and release sweetness.
11
Dissolve potato starch in a little cold water until smooth and whisk the slurry into the boiling sauce in a thin stream. cook briefly until the sauce thickens.

Serving

12
Let the cooked Sauerbraten rest for 10 minutes, then slice it thinly with a sharp knife.
13
Adjust the sauce seasoning to taste and strain if desired. serve the meat with the sauce and braised red cabbage.
14
It pairs well with bread dumplings or potato dumplings, or with boiled potatoes.