Name: Classic Sauerbraten with Apple Sauce and Knödel
Total time: 180 min
Yield: 4 servings
Cuisine: German
Ingredients: 1.5 kg beef chuck; 2 cups red wine; 1 cup vinegar; 1 onion, sliced; 2 carrots, sliced; 2 celery stalks, sliced; 2 cloves garlic, minced; 100g bacon, diced; salt and pepper to taste; 100g flour; 200ml beef broth; 100g brown sugar; 100g raisins; 100g prunes; 100g apricots; 100g apples; 100g potatoes; 100g flour for dumplings; 100g butter; 100g sour cream; 100g apples for sauce; 100g sugar; 100g butter

A traditional German pot roast made with beef, slow-cooked in a vinegar and wine-based sauce, served with apple sauce and dumplings.

Method

1. Preheat oven to 180°C (350°F).
2. In a large pot, brown the beef in batches, set aside.
3. In the same pot, sauté onion, carrots, celery, and garlic until softened.
4. Add the bacon and cook until crispy.
5. Return the beef to the pot, add red wine, vinegar, and enough water to cover.
6. Bring to a simmer, cover, and cook for 2-3 hours until tender.
7. In a separate pan, sauté the apples for the apple sauce until softened.
8. Add the apples, sugar, and butter, and cook until tender.
9. Prepare the potato dumplings by mixing mashed potatoes, flour, butter, and sour cream.
10. Shape into small dumplings and cook in boiling water until they float.
11. Serve the Sauerbraten with the apple sauce and potato dumplings.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.