Sauerbraten

Happy Oktoberfest everyone! What better way to celebrate the German heritage by going to Germany in your own kitchen. I marinated the beef overnight in red wine and red wine vinegar with herbs and spices to give it that sour, tangy taste. It’s rich and flavorful after braising for 6 hours. I paired it with traditional braised red cabbage, along with spätzle, a German dumpling, that I covered with gingersnap gravy to bring it all together. It’s slightly sweet and tangy with the spiciness of the ginger.  This dish is pure comfort food. Bring on fall!!

Sauerbraten

Ingredients

• 1 cup dry red wine
• 1 cup red wine vinegar
• 2 1/2 cups beef broth (preferably homemade or low sodium)
• 1/2 small yellow onion, sliced
• 4-5 garlic cloves, peeled
• 3-4 bay leaves
• 1 tbsp. juniper berries
• 1 tsp. black pepper corns
• 1 tsp. whole cloves
• 1 cinnamon stick
• 5 sprigs of thyme
• 5 sprigs of rosemary
• 1 3-4 lb. beef chuck roast

•  1/2 cup carrot, peeled and small diced
• 1/4 cup celery, small diced
• 1/2 cup small yellow onion
• salt and pepper

Directions

In a large pot or dutch oven, combine the first 13 ingredients (red wine through the chuck roast). Let marinate together 8 hours or preferably over night.

Preheat the oven to 220 degrees, cover and cook for about 6-7 hours and fork tender.

Using a slotted spoon to remove the onions, herbs and spices from the pot. Then, to make the ginger snap gravy, using a ladle remove about 2 cups of the cooking liquid into a small sauce pan.

At the end right before you plate it sauté the onions, carrots and celery until translucent and cooked through.

Ginger Snap Gravy

Ingredients

• 2 cups cooking liquid
• 3 tbsp flour
• 1/4 cup ginger snap cookies
• 1 tbsp. butter

Directions

In a small sauce pan heat the cooking liquid over medium heat.  Place about 1/2 cup of the liquid into a small bowl along with the flour. Whisk together until smooth.

In a food processor with metal blade attachment, puree the ginger snaps until fine crumble. Add to the flour mix or roux and add to the sauce pan. Finish with the butter and season with salt and pepper to taste. Place in the blender if it’s not smooth enough. Cook until thick and coats the back of a spoon.

Braised Red Cabbage

Ingredients

• 1/4 cup red onion, minced
• 2 garlic cloves, minced
• 2 cups shredded red cabbage
• 1 tbsp. sugar
• 1/2 cup red wine vinegar
• 1 tsp salt
• 1/2 tsp. black pepper

Directions

In a small sauce pan, combine all these ingredients over medium low heat until the cabbage has softened and cooked through about 10 minutes. Set aside.

Spätzle

Ingredients

• 1 cup all-purpose flour
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. ground nutmeg
• 2 eggs
• 1/4 cup milk
• 3 tbsp. butter

Directions

In a large bowl combine the flour, salt, pepper, and nutmeg. In a separate small bowl whisk together the eggs and milk. Make a well in the center of the flour and pour the egg mixture into the center. Gently using a fork gradually draw in the flour until it’s all incorporated. Combine until the dough is smooth and thick. Let sit for 10-15 minutes.

Bring a large pot of salted water to boil then reduce to gentle simmer. Hold a large holed colander or slotted spoon over the simmering water and push the dough gently through the holes with rubber spatula or spoon. Do it in batches so it doesn’t over crowd the pot. Cook for about 1-2 minutes until they float. Remove from boiling water and add to colander to rinse off with water.

In a sauté pan melt the butter until slightly browned. Add the cooked spätzle to the butter and cook in batches for 2-4 minutes just until slightly browned.

To plate add the red cabbage and spätzle to the plate top with the sliced sauerbraten. Top with the gingersnap gravy and the sautéed vegetables. Serve immediately.