Name: Saxon Sauerbraten with Potato Dumplings and Red Cabbage
Total time: 210 min
Yield: 6 servings
Cuisine: Saxon
Ingredients: 2.5 kg beef chuck roast; 1 cup red wine; 1 cup beef broth; 1 onion, sliced; 2 carrots, sliced; 2 celery stalks, sliced; 2 cloves garlic, minced; 1 tbsp whole grain mustard; 1 tbsp brown sugar; salt and pepper to taste; 1 lb potatoes; 1/2 lb flour; 1 egg; 1/2 cup milk; 1 small head red cabbage; 1 onion, sliced; 1 tbsp caraway seeds; 1 tbsp sugar; 1/2 cup apple cider vinegar

Saxon Sauerbraten with Potato Dumplings and Red Cabbage

A traditional German dish from Saxony featuring tender pot roast, potato dumplings, and sauerkraut.

210 minutes6 servings

Method

In a large pot, brown the beef roast on all sides.
Add red wine, beef broth, onion, carrots, celery, garlic, mustard, sugar, salt, and pepper.
Bring to a boil, then reduce heat and simmer, covered, for 2.5 to 3 hours until tender.
Meanwhile, prepare potato dumplings: mash potatoes, mix with flour, egg, and milk, then form into balls.
Cook dumplings in boiling salted water for 10-12 minutes.
For red cabbage: sauté onion, add cabbage, caraway seeds, sugar, and vinegar, cook until tender.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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