Friday, April 1, 2011

Sauerbraten with Sweet and Sour Cabbage

After all the turkey this past week I knew we'd be in the mood for beef, so I set out to make my first sauerbraten. I looked at a number of recipes and came up with this. Almost all are served with red cabbage and noodles or spaetzle.  And all have to be started a couple of days ahead in order for the meat to marinate properly. We served ours with buttered noodles and horseradish sauce to cut the sweetness.

For the sauerbraten:
A 3-4 pound boneless chuck roast
2 Tbl whole cloves
2 Tbl pickling spice
1 Tbl black pepper
1 bay leaf
1 medium onion, sliced
2 cups apple cider vinegar
2 cups water
Place all ingredients except the meat in a sauce pan.  Bring to a boil and cool.  When cool, pour over the meat, refrigerate for about 2 days, turning the roast every so often.  After 2 days, gather the rest of the ingredients:
1 Tbl butter
1 Tbl vegetable oil
1 medium onion, chopped
2 cups of the strained marinade from the beef ( save the rest)
1/2 tsp each salt and pepper
1/4 cup brown sugar
1/2 cup crushed gingersnap cookies

Brown the meat on both sides in the butter and oil.  Add the onion and cook for a few minutes until the onion begins to soften.  Add the 2 cups of marinade, salt, pepper and brown sugar, bring to a boil, cover and simmer for 2 to 3 hours or until the meat is tender.  Remove the meat, add the gingersnaps and simmer a few minutes.  If the gravy seems too thick, add some of the reserved marinade and bring back to the boil.  Return the meat to the pan and simmer a few more minutes before serving.

For the cabbage:
2 strips bacon
1/2 medium onion, diced
3 ounces apple juice
3 ounces apple cider vinegar
5 cups chopped red cabbage
1/2 cup brown sugar
1 tsp salt
1 tsp black pepper

Cook the bacon in a nice size frying pan until crisp.  Remove, let cool and crumble.  In the same pan with the drippings, saute the onion for a few minutes and add the cabbage, apple juice and vinegar. Cover for a few minutes to wilt the cabbage.  Add the brown sugar, salt and pepper and continue to saute until the liquid is just about gone, stirring every so often.

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