Name: German Sauerbraten with Red Cabbage and Dumplings
Total time: 180 min
Yield: 4 servings
Cuisine: Sauerbraten
Ingredients: 1.5 kg beef round; 1.5 cups red wine; 1 cup vinegar; 1 onion, chopped; 2 cloves garlic, minced; 1 tbsp caraway seeds; 1 tbsp black pepper; 1 tbsp salt; 100g butter; 200g breadcrumbs; 200g potatoes; 100g red cabbage; 50g apples; 100ml beef broth

A hearty German dish featuring tender braised beef, red cabbage with apples, and buttery potato dumplings, all served with a rich sauce made from the marinade.

Method

1. In a large bowl, combine beef round, red wine, vinegar, chopped onion, minced garlic, caraway seeds, salt, and pepper. Cover and refrigerate for 96 hours, turning occasionally.
2. Preheat oven to 180°C (350°F). Place the beef in a roasting pan and pour the reserved marinade over it. Add beef broth.
3. Roast the beef for 2.5 hours, then cover with foil and continue roasting for another 1.5 hours, or until the meat is tender.
4. Prepare the red cabbage by sautéing sliced cabbage and diced apples in butter until tender. Season with salt and pepper.
5. For the dumplings, boil potatoes until tender, mash, and mix with breadcrumbs, butter, salt, and pepper. Form into dumplings and cook in boiling water until they float.
6. Serve the braised beef with the red cabbage and potato dumplings, accompanied by the sauce made from the marinade.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.