Sauerbraten with Bread Dumplings

Ingredients

• 1.5 kg beef stew meat (shoulder/round)
• 2 onions
• 4 cloves of garlic
• 1 bunch of mixed vegetables
• 300 ml dry red wine
• 150 ml white wine vinegar
• 1 bay leaf
• 1 tsp peppercorns
• 1 tsp juniper berries
• 40 g clarified butter
• 250 ml beef broth (from a can)
• 2 tbsp Tomato paste
• 2 slices rye bread
• Salt
• 12 pre-cooked bread dumplings
• Pepper
• sugar
• 125 g sour cream

Instructions

1. 1.

   Rinse the meat, pat dry, tie with kitchen twine and place in a covered bowl. Peel the onions and pierce them with cloves. Clean, wash, and roughly chop the mixed vegetables. Combine both with 1.5 l water, red wine, vinegar, and spices in a pot; bring to a boil, let cool, then pour over the meat. Cover and refrigerate for up to 3 days, turning occasionally. Remove the meat from the brine, pat dry, and sear all sides in hot fat. Deglaze with broth and 250 ml of the brine, add tomato paste and crumbled rye bread, bring to a boil once, then braise at 80°C in a preheated oven for 3.5–4 hours. Take out the meat and let it rest wrapped in foil in the oven for 10 minutes. Strain the sauce through a sieve, season with salt, pepper, and sugar. Stir in sour cream and bring to a boil once more.

2. 2.

   Serve over bread dumplings.