Recipe and photo courtesy of Chef Raymond Arpke and Euphemia Haye Restaurant.
This makes an excellent Christmas Day dish, and is steeped in German tradition. It takes a week to marinate the beef, so if you want to enjoy this, it takes a little planning in advance!
+ One 3-4lb. beef pot roast (brisket, bottom round, shoulder, etc.)
+ 1 carrot, diced
+ 1 large onion, diced
+ 1 stalk celery, diced
+ 1 cup sugar
+ 1 ½ cup red wine vinegar
+ 2 cups red wine
+ 1 tsp. peppercorn
+ 1 tsp. thyme
+ 2 bay leaves
+ 4 cloves
+ 1 recipe Sauerbraten sauce
+ ½ to 2/3 cup gingersnaps, pulverized
+ 1/3 cup red currents
Marinate the Beef
+ Remove all of the excess fat and silver-skin from the beef.
+ Chill and whisk together the sugar, vinegar and wine until the sugar is dissolved.
+ Place the meat in a non-reactive container that will just hold all of the ingredients comfortably.
+ Add the carrots, onions, celery, peppercorns, thyme, bay leaves, cloves and wine mixture.
+ Marinate 4 to 6 days, twice a day.
Roast the Beef
+ Remove the meat from the marinade and pat it dry.
+ Salt and pepper the roast liberally.
+ In a pot or pan that will hold the roast comfortably, head some rendered beef fat or oil.
+ When the fat starts to smoke, add the roast and brown on all sides.
+ Pour off any excess fat.
+ Add back in the marinade and vegetables.
+ Bring to a boil and cover.
+ Place in a 350-degree oven until tender (about 2-3 hours, if the roast is not completely covered by the liquid, turn it over after about 1 hour).
+ When done, remove meat from the marinade and keep warm while you make the sauce (Reserve leftover marinade for the sauce.).
+ (Test for doneness: The roast is done when the meat shows no resistance when a knife is inserted.)
+ Strain the leftover marinade from the roast.
+ Skim the fat off the top.
+ Reduce the liquid to 3-3 ½ cups.
+ Whisk in the pulverized gingersnaps, a little at a time. (Don’t add too much, the snaps will continue to thicken after it sits.)
+ Simmer very slowly for 15 to 20 minutes.
+ Add currents to the sauce.
+ When the currents have “plumped,” the sauce is ready to serve.
+ Check for salt & pepper.
+ Slice the roast in 1/4 inch slices and lay them out, overlapping each piece, on a platter.
+ Surround with potato dumplings.
+ Pour a little sauce over the meat slices and serve.
+ Accompanied by leftover sauce and braised red cabbage on the side.
Braised Red Cabbage:
+ 4-6 oz. beef fat, cut in large pieces
+ 1 large head red cabbage – peeled, cored & quartered (2.5-3 lb. or 16 cups), then cut like coleslaw
+ 1 large onion, diced
+ Salt & white pepper to taste
+ 1/3 cup cup honey
+ 1 ½ cups cider vinegar
+ 5 cups water
+ 2 cinnamon sticks or 1 tsp. powder
+ ½ tsp. nutmeg
+ ½ tsp. clove
+ ½ tsp. allspice
+ 2 sour apples, peeled, cored and grated
+ 4-6 oz. raw potato, grated
+ Heat the beef fat in a large pan until brown.
+ Turn down the heat to medium-low, and add the onion.
+ Cook a few minutes and add the cabbage. Stir well.
+ Salt and pepper a little, to taste. Stir well. (The salt will start breaking down the cabbage.)
+ Add the sugar, honey, vinegar, water and stir.
+ Add the spices, stir, and bring to a boil.
+ Turn heat down to a low simmer for 45 minutes>
+ Add the grated apples and cook 15 minutes longer.
+ Add the grated potato and cook another 15 minutes, or more (It is done when the potato has broken down & thickened the juices to coat the cabbage evenly.)
+ Discard the beef fat, cinnamon sticks and bay leaves.
+ Serve hot, or the cabbage will keep for several days in a cold refrigerator.
+ 2 ½ lb. potatoes, peeled, washed, cut
+ ½ tsp. nutmeg
+ ¼ tsp. white pepper
+ 3 eggs
+ 3-3 ½ cups flour
+ 14 to 16 croutons
+ Bring the potatoes to a boil in salted water.
+ Cook until they show no resistance when pairing knife is inserted (20-30 minutes).
+ Drain in a colander until they are cool and dry (It may be easiest to cook the potatoes the day before, but not necessary).
Mix Potato Dough:
+ Place cooled potatoes in a large bowl and mash together with your fingers.
+ Sprinkle with nutmeg and pepper.
+ Add the eggs and mix again.
+ Add the flour and mix again into a smooth, slightly elastic dough.
+ Taste for salt and mix again, if necessary.
Form the Dumplings:
+ Form the dumplings with an ice cream scoop or by hand.
+ Place each one on a well-floured pan.
+ Place a crouton in the center of each one.
+ Flour your hand well and form perfect balls with each dumpling. The crouton should be in the center.
Cook the Dumplings:
+ Bring some salted water to a boil in a pot large enough for all of the dumplings.
+ Place the dumplings carefully in the boiling water.
+ Bring the water back to a boil and turn down to a medium simmer.
+ Cook 10-12 minutes or until done in the center.
+ Remove carefully with a skimmer or slotted spoon.
+ Serve hot as is, or use the following option.
Optional: Buttered Breadcrumbs
+ 8 oz. butter, soft
+ 1 ½ cups breadcrumbs
+ Salt, to taste
+ Heat the butter in a large fry pan that will hold all of the dumplings in a single layer.
+ When the butter starts foaming, add the dumplings to the pan.
+ When they start to brown, add the breadcrumbs.
+ With a spoon, turn and coat each dumpling with the butter/crumb mixture.
+ Keep in a warm place until ready to serve.
To view a video of Chef Raymond Arpke discussing his famous Sauerbraten he did for the Observer last year, please click here.
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Longboat Key, FL 34228