Sauerbraten vom Ochsen mit Rotkohl und Knödeln

Ingredients

• 1.5 kg ox roast (order at butcher)
• 2 onions
• 4 cloves of peppercorns
• 1 bunch vegetable mix
• 300 ml dry red wine
• 150 ml white wine vinegar
• 1 bay leaf
• 1 tsp peppercorns
• 1 tsp juniper berries
• 40 g clarified butter
• 0.25 l meat broth (from carton)
• Salt
• Pepper
• sugar
• 4 tbsp dark sauce thickener
• 1.25 kg potatoes
• 150 g flour
• 2 Eggs
• Salt
• 2 tbsp Cornstarch
• 1.5 kg red cabbage (1 head)
• 600 g apples (3 apples)
• 50 g onions (1 onion)
• 2 tbsp pork lard
• 100 ml white wine vinegar
• Salt
• Pepper
• a pinch sugar
• 0.5 tsp ground cloves

Instructions

1. 1.

   Rinse meat, pat dry, tie with kitchen twine and place in a covered bowl. Peel onions and pierce with peppercorns. Clean vegetable mix, wash and roughly chop. Combine both with 1.5 l water, red wine, vinegar and spices in a pot; bring to boil, cool, then pour over meat. Cover and refrigerate up to 3 days, turning occasionally. Remove meat from the brine, pat dry and sear all sides in hot fat. Deglaze with broth and simmer on medium heat for 2 hours. Take out meat and let rest wrapped in foil for 10 minutes. For sauce, strain 1/8 l of brine through a sieve into the cooking liquid. Season with salt, pepper and sugar. Whisk in flour roux, bring to boil once.

2. 2.

   Peel potatoes, wash and cook in salted water for 20 minutes. Drain and press hot potatoes through a potato masher. Knead with flour, eggs and salt into dough. Bring plenty of salted water to a boil. Mix cornstarch with cold water, add to hot water. Shape dumplings from the potato dough with wet hands and simmer in hot water for 20 minutes.

3. 3.

   Clean red cabbage, slice finely, wash and drain. Peel apples, core and dice. Peel onion, finely dice. Heat lard, sauté cabbage and onion. Add vinegar and 100 ml water. Add apples and spices. Simmer cabbage for 40-50 minutes, season and serve with meat.