Sauerbraten with Sauce

Ingredients

• 2 onions
• 200 g celery root
• 2 carrots
• 50 ml dry red wine
• 100 ml red wine vinegar
• 1 bay leaf
• 3 Cloves
• 1 tsp peppercorns
• 1 tsp juniper berries
• 800 g beef roast (beef stew meat, e.g., from the shoulder)
• Salt
• ground pepper
• 2 tbsp clarified butter
• 1 tbsp Tomato Paste
• 50 g Raisins
• 1 tsp beetroot juice
• 600 g red cabbage
• 5 tbsp red wine vinegar
• 1 tbsp apple juice
• 1 tbsp Olive Oil
• 2 tbsp liquid honey
• 1 pinch allspice powder
• 1 pinch clove powder
• 1 pinch Cinnamon powder
• Salt
• ground pepper
• 4 tbsp coarsely chopped walnuts

Instructions

1. 1.

   Peel and dice the onions, celery root, and carrots. Combine with wine, vinegar, and about 250 ml water in a pot. Add spices and bring to a boil, then cool.

2. 2.

   Rinse the meat, pat dry, and place in a large bowl or pot. Pour the brine over it so that the meat is covered; add more red wine if needed and cover for 2-3 days in the refrigerator, turning 2-3 times during this period.

3. 3.

   Remove the meat from the brine, pat dry, season with salt and pepper, and sear all sides in hot clarified butter in a roasting pan. Remove again.

4. 4.

   Strain the brine and brown the drained vegetables in the same pan. Briefly sauté tomato paste, then deglaze with some of the brine. Return the meat so that it is about halfway submerged in liquid. Cover and simmer gently for 2.5-3 hours, turning occasionally and adding liquid as needed.

5. 5.

   Meanwhile, clean the red cabbage, quarter it, cut out the core, and slice crosswise into strips. Place in a bowl and pour boiling water over it. Let stand for 5 minutes, then drain and let sit. Whisk vinegar with juice, oil, and honey; add spices and season with salt and pepper. Mix with the cabbage and set aside.

6. 6.

   Remove the meat from the pan and wrap in foil. Strain the sauce through a sieve and reduce further if desired or add liquid. Bind with starch if more thickness is wanted. Add raisins to the sauce, simmer for a few minutes, and sweeten with beetroot juice. Season with salt and pepper, then slice the Sauerbraten and serve on plates. Offer the walnut‑topped red cabbage salad alongside.