Sauerbraten

Ingredients

• 2 lbs beef rump roast
• 1 cup red wine vinegar
• 1 cup dry red wine
• 1 cup water
• 1 large onion, sliced
• 2 bay leaves
• 6 whole cloves
• 8 black peppercorns
• 1 tsp mustard seeds
• 2 tbsp vegetable oil
• 2 tbsp brown sugar
• 1/2 cup crushed gingersnap cookies
• 1 cup beef broth
• 1 small head red cabbage, thinly sliced
• 2 tbsp butter
• 1 apple, peeled and grated
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• 2 lbs starchy potatoes, peeled and boiled
• 1 cup potato starch
• 2 eggs
• 1/2 tsp freshly grated nutmeg
• Salt and black pepper to taste

Steps

1. 1

   1. Combine red wine vinegar, red wine, water, sliced onion, bay leaves, cloves, peppercorns, and mustard seeds in a saucepan and bring to a boil; cool completely, then submerge the beef in the marinade and refrigerate for 3 to 5 days, turning once daily.

2. 2

   2. Remove the beef, pat dry, and reserve the marinade; heat oil in a Dutch oven over high heat, season the roast with salt and pepper, and sear on all sides until deeply browned, then remove and set aside.

3. 3

   3. Strain the reserved marinade into the pot, add beef broth and brown sugar, return the beef, cover, and braise over low heat for 2.5 to 3 hours until fork-tender; remove the beef, whisk the crushed gingersnaps into the braising liquid, and simmer until the gravy thickens.

4. 4

   4. While the beef braises, melt butter in a saucepan over medium heat, add red cabbage, grated apple, apple cider vinegar, and sugar, season with salt, cover and cook for 40 minutes until tender, stirring occasionally.

5. 5

   5. For the dumplings, rice the boiled potatoes while hot, mix in potato starch, eggs, nutmeg, and salt until a firm dough forms; shape into golf-ball-sized rounds and simmer in salted boiling water for 15 to 20 minutes until they float and are cooked through.

6. 6

   6. Slice the beef and ladle the dark gravy over it; plate alongside the braised red cabbage and potato dumplings and serve immediately.