Rheinischer Sauerbraten with Red Cabbage and Potato Dumplings

Marinade and beef

• 250 ml Red wine vinegar
• 500 ml Red wine
• 2 medium Yellow onion
• 2 pieces Bay leaves
• 6 pieces Whole cloves
• 10 pieces Juniper berries
• 1 tsp Black peppercorns
• 2 tsp Fine sea salt
• 1.2 kg Beef roast
• 40 g Unsalted butter
• 500 ml Beef stock
• 60 g Ginger biscuits
• 25 g Plain flour

Red cabbage

• 30 g Unsalted butter
• 1 medium Yellow onion
• 800 g Red cabbage
• 2 tbsp Caster sugar
• 2 tbsp Red wine vinegar
• 1 tsp Fine sea salt
• 1 piece Bay leaves
• 2 pieces Whole cloves

Potato dumplings

• 900 g Yukon Gold potato
• 120 g Plain flour
• 20 g Unsalted butter
• 2 tsp Fine sea salt

1. Make the marinade: combine the red wine vinegar, red wine, 2 sliced onions, bay leaves, cloves, juniper berries, peppercorns and 2 tsp salt in a large bowl. Add the beef and turn to coat, making sure it is mostly submerged. Cover and marinate in the fridge for 24 hours, turning once or twice if you remember.
2. Lift the beef from the marinade and pat dry; strain the marinade, reserving the liquid and the onions and spices separately. Melt 40 g butter in a Dutch oven over medium-high heat, then brown the beef well on all sides, 10 to 12 minutes. Transfer the beef to a plate.
3. Add the reserved onions and spices to the pot and cook for 5 minutes until softened and lightly coloured. Pour in the reserved marinade liquid and the beef stock, scraping up any browned bits. Return the beef to the pot, bring to a gentle simmer, cover and cook on very low heat for 2 hours 30 minutes to 3 hours, turning once, until very tender.
4. About 1 hour before the beef is ready, start the cabbage: melt 30 g butter in a large pot over medium heat. Add the remaining onion and cook for 5 minutes until soft. Stir in the red cabbage, caster sugar, red wine vinegar, 1 tsp salt, bay leaf and 2 cloves; cover and simmer gently for 45 to 60 minutes, stirring occasionally, until tender and glossy.
5. Cook the potatoes for the dumplings in well-salted water for 20 to 25 minutes until tender. Drain well, then return to the hot pot for 1 minute to steam-dry. Mash until smooth, then cool for 10 minutes so the mixture is warm, not hot.
6. Stir the flour, 20 g melted butter and 1 tsp salt into the warm mashed potatoes to make a soft dough. With damp hands, shape into 8 dumplings. Bring a large pot of salted water to a bare simmer, add the dumplings and poach for 12 to 15 minutes until they float and feel set; lift out with a slotted spoon and keep warm.
7. Transfer the beef to a board and cover loosely while you finish the gravy. Strain the braising liquid into a saucepan, pressing on the solids, then bring to a simmer. Crush the ginger biscuits into the sauce and whisk until dissolved and slightly thickened, 3 to 5 minutes.
8. Mix the plain flour with a few spoonfuls of hot gravy in a bowl to make a smooth slurry, then whisk it back into the saucepan. Simmer for 5 to 8 minutes until the gravy is rich and coats the back of a spoon; season with a little more salt if needed. Slice the beef and serve with the red cabbage, potato dumplings and plenty of gravy.

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