Entree: Germany – Rhineland – Rheinischer Sauerbraten mit Rotkohl (Rhenish marinated pot roast served with braised red cabbage)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs 20 min

Additional 72 hrs

Total 75 hrs 50 min

Ingredients

- 3.5 lb (1.6 kg) beef rump roast or top round
- 2 cups (480 ml) dry red wine
- 2 cups (480 ml) red wine vinegar diluted with 2 cups (480 ml) water (total liquid for marinade)
- 1 large onion, sliced (about 8 oz / 225 g)
- 2 carrots, roughly chopped (about 6 oz / 170 g)
- 2 celery stalks, chopped (about 3 oz / 85 g)
- 8 whole juniper berries (about 2 g)
- 6 whole black peppercorns
- 4 whole cloves
- 2 bay leaves
- 1 tsp (5 g) salt for marinade
- 2 tbsp (30 ml) vegetable oil or lard for browning
- 2 cups (480 ml) beef stock for braising
- 1 oz (30 g) stale gingerbread or 1 slice pumpernickel, crumbled (for sauce thickening)
- 2 tbsp (30 ml) raisin or currant (optional)
- 1 tbsp (15 ml) red wine vinegar (to finish)
For the Rotkohl (braised red cabbage)
- 1 medium red cabbage, cored and thinly sliced (about 2 lb / 900 g)
- 2 tbsp (30 ml) butter or lard
- 1 medium apple, peeled and grated (about 6 oz / 170 g)
- 1/2 cup (120 ml) red wine or apple cider
- 3 tbsp (45 ml) red wine vinegar
- 3 tbsp (45 g) granulated sugar
- 2 bay leaves
- 4 whole cloves
- Salt and pepper to taste

Instructions

1. For the marinade, combine the red wine, red wine vinegar diluted with water, sliced onion, carrots, celery, juniper berries, peppercorns, cloves, bay leaves, and 1 tsp (5 g) salt in a nonreactive container. Submerge the beef in the marinade, cover, and refrigerate for 3–4 days, turning the meat once daily.
2. Remove the beef from the marinade and reserve the liquid. Pat the beef dry and strain the marinade, pressing the vegetables to extract liquid; set both aside. In a heavy Dutch oven, heat the oil over medium-high heat and brown the roast on all sides, about 8–10 minutes total.
3. Add the strained marinade liquid and 2 cups (480 ml) beef stock to the pot with the browned roast. Add the crumbled gingerbread or pumpernickel and optional raisins. Bring to a simmer, cover, and braise in the oven at 325°F (160°C) or on the stovetop over low heat until fork-tender, about 2 1/2–3 hours.
4. Remove the roast and keep warm. Strain the braising liquid into a saucepan, skim excess fat, and simmer to reduce. Mash or blend the softened crumbled gingerbread into the sauce to thicken and round the flavor. Adjust acidity with 1 tbsp (15 ml) red wine vinegar and season to taste with salt and pepper.
5. Meanwhile, make the Rotkohl: in a large pot, melt the butter over medium heat and add the sliced cabbage and grated apple. Sauté briefly, then add the red wine or apple cider, red wine vinegar, sugar, bay leaves, and cloves. Cover and simmer over low heat until the cabbage is tender and flavors have melded, about 45–60 minutes, stirring occasionally. Adjust seasoning with salt and pepper and remove bay leaves and cloves.
6. Slice the roast and serve with the reduced sauerbraten sauce spooned over the meat alongside the warm braised red cabbage.