Time and Servings:
Prep Time: 15 minutes (plus 24 hours marinating time)
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes (active time) + 24 hours marinating
Servings: 6 servings
Nutrition (per serving):
Calories: 420 kcal
Protein: 32g
Fat: 22g
Carbohydrates: 14g
Fiber: 3g
Sugar: 7g
Sodium: 300mg
Ingredients:
- For the Sauerbraten:
- 2 lbs beef roast
- 2 cups red wine vinegar
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp sugar
- 1 tbsp mustard seeds
- 2 tbsp olive oil
- For the Red Cabbage:
- 2 cups red cabbage, shredded
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt and pepper, to taste
Instructions:
- Marinate Beef:
- In a large bowl or sealable bag, combine red wine vinegar, chopped onion, minced garlic, sugar, and mustard seeds. Submerge the beef roast in the marinade, cover, and refrigerate for 24 hours, turning occasionally to ensure even marinating.
- Cook Beef:
- Preheat the oven to 350°F (175°C).
- Remove the beef from the marinade (reserving the liquid) and pat dry.
- In a large oven-safe pot, heat olive oil over medium-high heat and sear the beef on all sides until browned.
- Pour the reserved marinade into the pot, cover, and roast in the oven for 2 hours, basting occasionally, until the meat is tender.
- Prepare Red Cabbage:
- While the beef cooks, heat olive oil in a skillet over medium heat.
- Add shredded red cabbage and sauté for 5 minutes.
- Stir in red wine vinegar, salt, and pepper, and cook for another 5 minutes until softened but still slightly crisp.
- Serve:
- Slice the Sauerbraten and arrange it on a serving platter.
- Serve alongside the sautéed red cabbage for a complete, hearty meal.
Tips for Success:
- Tender Beef: Marinating for at least 24 hours helps tenderize the beef and infuse it with flavor. For deeper flavor, marinate for up to 3 days.
- Thickened Sauce: To create a gravy, strain the cooking liquid, reduce it on the stove, and whisk in cornstarch or flour.
- Cabbage Texture: Keep an eye on the cabbage to maintain its texture—soft but not mushy.
Wine, Cocktail, Drink Pairing:
- Pair with a German Riesling or a dark Dunkel beer for a traditional touch. For a non-alcoholic option, serve with sparkling apple cider to complement the tangy flavors.