Recipe: Sauerbraten with Potato Dumplings and Apple Sauce

Sauerbraten with Potato Dumplings and Apple Sauce
(Rheinischer Sauerbraten mit Kartoffelkl en und Apfelmus)

Sauerbraten is a one of the best-known German dishes. After days of marinating, the meat is infused with many flavors and becomes quite tender -- perfect for a cozy winter meal. This dish is so popular in Germany that several regions boast local versions. The recipe that follows is from the Rhineland and not difficult to make. However, you need plenty of room in your refrigerator to accommodate four days of marinating.

3 1/3 pounds rolled brisket
1 tbsp. salt
1/2 tsp. pepper
2 onions, sliced
1 carrot, sliced
1 stalk celery, chopped
4 cloves
4 peppercorns
2 cups red wine vinegar
2 bay leaves
2 tbsp. bacon drippings
6 tbsp. butter
5 tbsp. flour
1 tbsp. sugar
1/2 cup yellow raisins (optional)
Potato Dumplings (recipe follows)
8 to 10 gingersnaps, crushed (can be replaced by 1 tsp. corn starch or arrow root)

Wipe steak with damp cloth; season with salt and pepper. Place in earthenware, glass or enamel bowl. Combine onions, carrot, celery, cloves, peppercorns, vinegar and bay leaves and pour over meat. Cover and marinate in refrigerator for 4 days.

On fifth day remove meat from refrigerator and drain, reserving marinade. Saute meat in bacon drippings plus 1 tablespoon butter until seared on all sides. Cover with reserved marinade and bring to boil, then lower heat and simmer for about 3 hours.

Melt remaining 5 tablespoons of butter in a pan and stir in flour to form a roux. Blend in sugar and brown to nice dark color. Stir roux into liquid in the pot and add raisins (optional).

Cover and continue to simmer until meat is tender, about 1 hour longer.

Prepare the potato dumplings (recipe follows).

Remove meat to a warm serving platter. Stir crushed gingersnaps or starch into the pot juices and cook until thickened. Pour over meat.

Serve with potato dumplings and apple sauce. Red cabbage makes another good accompaniment.

FOR THE POTATO DUMPLINGS:
6 medium-sized potatoes (about 2-1/4 pounds)
3 eggs
6 tbsp. flour
butter, melted and browned
bread crumbs

Boil the potatoes and let stand for a few hours or overnight, still in their jackets.

Peel the potatoes and mash them. Add eggs and flour, form mixture into little balls.

Chill in the refrigerator for about an hour before cooking.

Bring lightly salted water to just under boiling point. Gently drop in a few dumplings, being careful not to overcrowd them. When the dumplings are cooked, they will rise to the top. To make sure your mixture has the right consistency, cook a single dumpling first. If it does not hold together, add more flour to the mixture.

Serve hot with melted, browned butter and bread crumbs.

Servings: 6
Source: German Embassy, Washington, DC