Recipe: Bavarian Sauerbraten with Potato Dumplings

BAVARIAN SAUERBRATEN WITH POTATO DUMPLINGS

2 1/2 cups dry red wine
1 1/2 cups red wine vinegar
4 onions
celery leaves from 1 bunch of celery
2 tablespoons coarse salt
2 tablespoons sugar
1 tablespoon mustard seed
1/4 teaspoon freshly grated nutmeg
10 cloves
2 teaspoons black peppercorns, crushed lightly
4 parsley sprigs
2 bay leaves
4 pounds rump roast, tied
2 tablespoons clarified butter
1/2 cup gingersnap cookie crumbs
Potato Dumplings (recipe follows)

In a large bowl stir together well the wine, vinegar, 1 cup water, 3 of the onions, quartered, celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves. Add the meat and let it marinate, covered and chilled, turning occasionally, for 3 to 4 days.

WHEN READY TO COOK:
Remove the meat from the marinade and reserve the marinade. Season the meat with salt and pepper.

In a kettle heat the clarified butter over moderately high heat until it is hot but not smoking. Add the meat and brown on all sides.

Add the reserved marinade and gently simmer the mixture, covered, for 3 1/2 to 4 hours, or until the meat is tender.

Meanwhile, prepare the potato dumplings.

Transfer the meat to a cutting board. Strain the cooking liquid and skim off the fat.

Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil, and stir in the gingersnaps and the remaining liquid, a little at a time, stirring. Boil the sauce, stirring, until it is thickened and add salt and pepper to taste.

Slice the meat and serve it with the sauce and potato dumplings.

POTATO DUMPLINGS

6 medium potatoes. boiled in their skin
2 eggs. lightly beaten
2/3 cup sifted flour
2 teaspoons salt
1/4 teaspoon white pepper
1/2 teaspoon freshly ground nutmeg (optional)

When cool enough to handle, peel and mash or rice the potatoes.

Beat in all the remaining ingredients. Shape into 1 or 2-inch balls.

Drop into just boiling, salted water and cook for 7 to 10 minutes. Drain.

Serve with sauerbraten.

Servings: 8
Adapted from source: Sara Moulton, Cooking Live Show #CL9395