Entree: Germany – Rhineland – Rheinischer Sauerbraten mit Klößen (Rhineland marinated pot roast served with potato dumplings in a sweet-sour gravy)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 3 hrs

Additional 72 hrs

Total 73 hrs 30 min

Ingredients

For the Sauerbraten
- 3 lb (1.4 kg) beef roast (rump or chuck), tied
- 2 cups (480 ml) red wine
- 1 cup (240 ml) red wine vinegar
- 1 cup (240 ml) water
- 2 medium onions, quartered
- 2 carrots, thickly sliced
- 2 celery stalks, roughly chopped
- 6 whole juniper berries, lightly crushed
- 8 whole black peppercorns
- 4 whole cloves
- 2 bay leaves
- 1 tbsp (15 g) sugar
- 2 tbsp (30 ml) vegetable oil or clarified butter
- 2 cups (480 ml) beef broth, hot
- 4 oz (115 g) gingerbread or plain gingersnap cookies, crushed (for thickening and characteristic flavor)
- 1–2 tbsp (8–16 g) cornstarch mixed with 2–4 tbsp (30–60 ml) cold water for slurry (optional, if more thickening needed)
- Salt and freshly ground black pepper to taste
For the Klöße (potato dumplings)
- 2 lb (900 g) starchy potatoes (Russet), peeled
- 1/2 cup (60 g) potato starch or all-purpose flour plus more for dusting
- 1 large egg
- 1 tsp (6 g) salt
- 1/4 tsp (1 g) ground nutmeg (optional)
- 2 tbsp (30 g) butter for serving (optional)

Instructions

1. Make the marinade: combine red wine, red wine vinegar, water, onions, carrots, celery, juniper, peppercorns, cloves, bay leaves, and sugar in a nonreactive bowl or container. Submerge the beef roast in the marinade, cover, and refrigerate 3–5 days, turning the roast daily.
2. After marinating, remove the roast, pat dry and reserve the marinade. Strain the marinade solids, pressing out liquid, and set solids and liquid aside separately.
3. Heat the oil or butter in a large Dutch oven over medium-high heat. Season roast with salt and pepper and brown on all sides, 3–4 minutes per side. Remove roast and set aside.
4. Add the reserved strained vegetable solids to the pot and sauté briefly to develop flavor, then pour in the reserved marinade liquid and 2 cups (480 ml) hot beef broth. Bring to a simmer, return the roast to the pot, cover, and braise gently on the stovetop or in a 325°F (160°C) oven for 2 1/2–3 hours until very tender.
5. While roast cooks, prepare Klöße: boil the peeled potatoes in salted water until tender, drain well and mash or press until smooth. Allow mash to cool slightly. Combine with potato starch or flour, egg, salt and nutmeg, mixing to form a soft but shapeable dough; add a little more starch/flour if too sticky.
6. Form the dough into 8 even dumplings (about golf-ball size). Bring a large pot of salted water to a gentle simmer (not a rolling boil). Cook dumplings in batches for 12–15 minutes; they will float and feel firm when done. Remove with a slotted spoon and keep warm.
7. When roast is done, remove roast and keep warm. Strain the braising liquid into a saucepan, discard solids. Bring the liquid to a simmer, stir in the crushed gingerbread or gingersnaps and simmer 5–8 minutes to thicken and develop the sweet-spiced flavor. If needed, whisk in cornstarch slurry a little at a time to reach desired gravy thickness. Adjust seasoning with salt and pepper.
8. Slice the roast and serve topped with the gingerbread-thickened gravy alongside the potato Klöße and a knob of butter if desired.