Sauerbraten:
Beef rump 2 kilograms
Carrots 4
Leeks 1
Celery root 1
Fresh cauliflower 1
Printen 2 pieces
Red wine vinegar 1
Red wine 1
Juniper berries 4
Allspice 4
Bay leaves 2
Cloves 4
Honey cake 5 slices of
ice cream butter 4 pieces of
sultanas some
red cabbage
fresh red cabbage 1
onion 1
bacon 18 slices of
cranberries / blackberries 1 can of
orange juice 200 ml
bay leaves 2
juniper berries 4
cloves 4
Salt some
pepper some
sugar some red wine
vinegar some
Brussels sprouts
fresh Brussels sprouts 2 packets bacon
cubes 250 g
bicarbonate of soda 1 tsp
salt some
pepper some
broth some
nutmeg some
Dumplings:
Bread rolls old 400 g
Onion 1
Butter 2 tbsp
Milk 100 ml
Eggs 2
Parsley 1 bunch
Breadcrumbs 3 tbsp
Baking powder 1 tbsp
Salt some
Pepper some
Nutmeg some
Sauerbraten/Marinade:
1. Finely dice the leek, carrots and cauliflower and place in a large, sealable bowl. Add the red wine vinegar, red wine, gingerbread, juniper berries, cloves, allspice and bay leaves. Place the beef on top of the ingredients, close the bowl and turn the meat in the marinade from time to time. Remove the meat from the marinade around 8 hours before serving and dry it well. Then pour the marinade into a roasting pan.
2. Now fry the meat well all over in a hot pan. When it has browned, season generously with salt and pepper, place on the marinade in the roasting pan and put in the oven at 90 degrees top/bottom heat for around 7 hours. Put the pan with the meat juices aside for the sauce.
Red cabbage:
3. First grate the red cabbage and chop the onion. Then put the juniper berries, cloves, bay leaves and allspice in a tea strainer and close it. Then fry 6 slices of fat bacon in a large pan and fry the onions in it. Then add the red cabbage and the tea strainer with the spices. In the next step, add the cranberries and deglaze everything with orange juice. Season everything well with salt, pepper, sugar and red wine vinegar.
4. Then fry 6 slices of bacon in a separate pan and pour a little oil over the red cabbage. Let the red cabbage simmer for about 40 minutes on a low heat and store in the pot in a cold place (it’s best to prepare it the day before).
Dumplings:
5. Cut the day-old rolls into small cubes and put them in a bowl. Chop the parsley into small cubes, add to the rolls and also add baking powder. Then cut an onion into small cubes and fry in 2 tablespoons of butter until golden brown. Deglaze the onion with milk and also add to the rolls. Mix the eggs with plenty of salt, pepper and nutmeg, season to taste and also add to the rolls. Form a dough from the ingredients (add some breadcrumbs if necessary) and form about 10 small dumplings. Refrigerate the prepared dumplings until the evening.
6. Heat the red cabbage about 20 minutes before serving and bring a large pot of salted water to the boil. Let the dumplings simmer in the salted water until they float to the surface.
Brussels sprouts:
7. Peel the Brussels sprouts, sort out the ones that are as similar in size as possible and put them in the fridge. About 25 minutes before serving, heat water with 1 teaspoon of baking soda, salt and stock. Put the Brussels sprouts in the water and cook for about 20 to 25 minutes. Fry diced bacon in a separate pan and add it to the Brussels sprouts just before serving.
Sauerbraten:
8.Remove the roast from the roasting pan about 30 minutes before serving, wrap it in aluminum foil and place it in the oven preheated to 90 degrees.
9. Pass the marinade through a sieve and cut the honey cake into small cubes. Heat the gravy, add the marinade and simmer for a few minutes. Then add about 3 handfuls of honey cake cubes and stir vigorously to thicken. To ensure that the sauce does not become too thin, add the ice cream butter and stir vigorously. Finally, add sultanas as needed and to taste.