Sauerbraten mit Rotkohl (marinated pot roast with red cabbage)

sauerbraten_mit_rotkohl_(marinated_pot_roast_with_red_cabbage)

German cuisine is known for its hearty, flavorful dishes, and Sauerbraten mit Rotkohl is no exception. This dish is the perfect example of traditional German cuisine, with its tender meat, tangy marinade, and sweet and sour red cabbage.

The name Sauerbraten literally means “sour roast,” which reflects the tangy flavor of the marinade. This marinade is made up of a combination of red wine, vinegar, sugar, onion, and spices, which are simmered together before being poured over the beef. The beef is then left to marinate for a few days, allowing it to develop its distinctive flavor.

One of the key ingredients in the marinade is vinegar, which helps to tenderize the meat while also adding a tangy flavor. This is why Sauerbraten is often made with tougher cuts of beef, such as chuck or round roast. The longer the beef marinates, the more tender it becomes, making it easier to cut and chew.

Once the beef has had time to marinate, it is then cooked low and slow in the oven or on the stove. This long cooking time allows the beef to become fork-tender and infused with the flavors of the marinade. It also creates a rich, savory sauce that can be spooned over the beef when serving.

While the beef is cooking, the red cabbage is also simmered on the stove with a combination of spices, apple cider vinegar, and sugar. This creates a sweet and sour flavor that pairs perfectly with the tangy Sauerbraten. The red cabbage is allowed to cook until it’s tender, and it’s often served alongside the beef.

Sauerbraten mit Rotkohl is often served with traditional German sides, such as spaetzle or potato dumplings, as well as a side of German mustard for a bit of extra kick. It’s a hearty, comforting dish that’s perfect for a cozy winter dinner or any time you’re in the mood for some classic German cuisine.

Overall, Sauerbraten mit Rotkohl is a delicious and flavorful dish that’s perfect for anyone who loves traditional German cuisine or just wants to try something new. The tender beef, tangy marinade, and sweet and sour red cabbage all come together to create a truly memorable meal that’s sure to impress your friends and family. So why not give this recipe a try and enjoy a taste of Germany in your own kitchen?

Ingredients:

  • 3-4 lbs beef roast (preferably chuck or round)
  • 1 large onion, chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 cup red wine vinegar
  • 1 cup red wine
  • 1 cup beef broth
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp sugar
  • 1 tbsp flour
  • 1 tbsp oil
  • 1/2 head of red cabbage, chopped
  • 1 apple, peeled and grated
  • 1/4 cup red wine vinegar
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. In a large bowl, whisk together the red wine vinegar, red wine, beef broth, bay leaf, salt, pepper, sugar, and flour.

  2. Add the beef roast to the bowl, cover with plastic wrap, and allow to marinate in the refrigerator for at least 48 hours, turning occasionally.

  3. Preheat oven to 325°F.

  4. Remove the beef roast from the marinade and pat dry. Reserve the marinade.

  5. In a Dutch oven or other large oven-safe pot, heat the oil over medium-high heat. Add the beef roast and brown on all sides, about 8-10 minutes.

  6. Remove the roast from the pot and set aside.

  7. Reduce the heat to medium and add the onion, carrot, celery, and garlic to the pot. Sauté for 5-7 minutes, until the vegetables are softened.

  8. Return the beef roast to the pot and pour in the reserved marinade.

  9. Bring to a boil, then cover the pot and transfer it to the oven.

  10. Bake for 4-5 hours, or until the beef is tender and falls apart easily.

  11. While the beef is cooking, prepare the red cabbage. Combine the chopped red cabbage, grated apple, red wine vinegar, sugar, salt, and black pepper in a large bowl. Toss to combine.

  12. Heat a large Dutch oven or other pot over medium heat. Add the red cabbage mixture and cook, stirring occasionally, for 30-40 minutes, or until the cabbage is tender and has turned a deep, rich purple color.

  13. Serve the sauerbraten with the red cabbage on the side, along with potatoes or bread, if desired. Enjoy!