Name: Sauerbraten with Spaetzle and Cabbage
Prep time: 90 min
Cook time: 180 min
Total time: 270 min
Ingredients: 2.5 lb Beef chuck roast; 1/2 cup red wine vinegar; 1 3/4 cup red wine; 2 cups onions (sliced); 1 tbsp Parsley; 6 ea black peppercorns; 3 ea Bay Leaves; 6 ea whole cloves; 1/2 cup flour; 2 tsp Salt; 1 tsp ground black pepper; 2 tbsp Vegetable oil; 1 can diced tomatoes (drained); 3/4 cup water (as needed); 2 tbsp cream sherry; 1 tbsp light brown sugar; 1 tbsp lemon juice; 1 ea Parsley fo garnish; 1/2 head cabbage (chopped); 2 cups spaetzle (cooked); 8 oz bacon (sliced); 1 ea Salt (to taste); 1 ea Pepper (to taste)

Sauerbraten with Spaetzle and Cabbage

Tender meat slow cooked with crunchy bacon fried cabbage and German dumplings for a side dish.

Print Recipe Add to Collection

CourseMain Course

CuisineGerman

KeywordBeef, Noodles, Spaetzle

Prep Time1 30

Cook Time3

Total Time4 30

Servings people

Calories16079kcal

Ingredients

2.5 lb Beef chuck roast
1/2 cup red wine vinegar
1 3/4 cup red wine
2 cups onions sliced
1 tbsp Parsley
6 ea black peppercorns
3 ea Bay Leaves
6 ea whole cloves
1/2 cup flour
2 tsp Salt
1 tsp ground black pepper
2 tbsp Vegetable oil
1 can diced tomatoes drained
3/4 cup water as needed
2 tbsp cream sherry
1 tbsp light brown sugar
1 tbsp lemon juice
1 ea Parsley fo garnish
1/2 head cabbage chopped
2 cups spaetzle cooked
8 oz bacon sliced
1 ea Salt to taste
1 ea Pepper to taste

Instructions

Marinade

In a medium saucepan combine vinegar, 1 1/2 cups of the red wine, and onions.
Create a boquet garni with a sterile 4x4 using the parsley, peppercorns, bay leaves, and cloves.
Add to saucepan and bring to a boil. Turn off heat a cool to room temperature.
Prick beef around all sides with a fork. Place in a resealable bag with marinade.
Refrigerate turning twice a day for 3 - 4 days.

Cooking

Bring marinade and beef mixture to room temperature. Remove beef and pat dry.
Strain marinade reserving onions. Discard boquet pack.
Preheat oven to 325.
Combine flour, salt, and black pepper on large plate.
Heat vegetable oil in a large cast iron dutch oven over medium high heat.
Dredge meat in flour mixture and brown well on each side. Pour extra fat out of pan.
Return meat to pan and add 1 cup of the marinade, 1/4 cup red wine and tomatoes.
Bring to a boil on the stove top for 5 minutes. Cover and place in oven.
Cook for 3 hours turning meat every 30 minutes spooning liquid on top. Meat should be tender.
Remove meat and strain braising liquid discarding solids.
Add braising liquid and reserved marinade to a small sauce pan along with sherry and sugar and lemon..
Boil and reduce by half for the gravy. Slice meat and spoon gravy.

Side dish

Fry bacon in heavy skillet till crispy. Remove and drain on paper towel.
Add spaetzle and cabbage with salt and pepper to taste. Fry till cabbage is tender.
Crumble bacon on top and stir. Serve on side of Sauerbraten.

Notes

I tried this recipe wit two different cuts of meat. The first was a top round, the second was a chuck roast. Both turned out great. The only real issue is the gravy. It thickens enough in the pot so you could just add all the marinade to braise and skip the reduction. If you want slices go with the round. If you want a chunk, go with the chuck.

Nutrition Information

Nutrition Facts

Sauerbraten with Spaetzle and Cabbage

Amount Per Serving

Calories 16079 Calories from Fat 8730

% Daily Value*

Fat 970g1492%

Saturated Fat 18g113%

Polyunsaturated Fat 4g

Monounsaturated Fat 2g

Cholesterol 7672mg2557%

Sodium 16704mg726%

Potassium 170mg5%

Carbohydrates 109g36%

Fiber 196g817%

Sugar 6g7%

Protein 1525g3050%

Vitamin C 9.9mg12%

Calcium 20mg2%

Iron 194.4mg1080%

* Percent Daily Values are based on a 2000 calorie diet.

Sauerbraten with Spaetzle and Cabbage