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Sauerbraten with Red Cabbage

Published Aug 16, 2006 - (Updated Jul 15, 2013)


Courtesy of Hacienda Alemana


71 oz. beef chuck roll • 13 oz. red wine • 5 1/2 oz. water • 4 1/2 oz. vinegar • 5 1/2 oz. celery, cut in cubes • 5 1/2 oz. carrots, cut in cubes • 1 garlic clove • 6 1/2 oz. onions, cut in cubes • 2 bay leaves 1/2 oz. raisins • 4 oz. oil • Pinch of black peppercorns, cracked • Pinch of salt • Branch of thyme

Marinate beef in red wine, celery, carrots, onions, bay leaves, raisins, thyme and pepper. Refrigerate meat in marinade for eight days. Drain the meat, season with salt and pepper, and sear in oil. Mix the marinade with water and cover the beef with it in a roasting pan. Bring it to a boil, cover the pan and braise for 1 1/2 hours in a 275º F. oven. When tender, take the meat out and strain the reduced sauce. Blend the remainder and add it again to the sauce. Cover thinly sliced meat with the sauce.

Red cabbage

35 oz. red cabbage, finely sliced • 1/2 oz. sugar • 4 1/2 oz. onions, finely sliced • 3 1/2 oz. apple, finely sliced • 3 cloves • 2 bay leaves • Pinch of black peppercorns, cracked • 4 oz. sunflower oil • 2 oz. water • 3 oz. red wine • 1/2 oz. butter • Pinch of salt • 1 oz. vinegar

Sautee red cabbage, apple and onions in oil. Add cloves, bay leaves and salt. Add wine, water and sugar. Simmer for 45 minutes. Season with butter, pepper and, if necessary, more salt.

Mashed Potatoes

35 oz. peeled potatoes • 5 oz. butter • 13 oz. milk • 13 oz. heavy cream • Pinch of salt • Pinch of ground nutmeg

Boil potatoes in salted water. When done, drain and mash. Add boiled heavy cream, butter and milk. Season with salt and nutmeg.

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