Rheinischer Sauerbraten Recipe

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Rheinischer Sauerbraten
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Ingredients
26
Count
Nutrition
1267
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. To make the rheinischer sauerbraten: Combine the roast, vinegar, salt, and spices in a covered container for 3 days in the refrigerator.
  2. On the day of cooking, preheat the oven to 350 degrees F.
  3. Place the beef in a cake pan and sprinkle the brown sugar over the top. Cook the roast in the oven for 45 minutes. Strain and reserve the juices from pan, called stock, and set the roast aside until ready to serve.
  4. To make the ginger snap sauce: In a 2-quart saucepot on low heat, add the reserved stock, water, cookies, vinegar and sugar. Bring the mixture to a boil, while stirring constantly. Once the liquid has come to a boil and thickened, remove it from the heat. In a medium mixing bowl add the sour cream. Slowly add 1 cup of the sauce while whisking rapidly. Whisk until it is smooth. Incorporate the sour cream mixture back into the saucepot with the sauce. Add the raisins and stir in. Reserve warm until ready to serve.
  5. To make the red cabbage: In a large saucepot on low-medium heat, mix all the ingredients together. Stir the mixture constantly and reduce by 1/2. Reserve until ready to serve.
  6. To make the spaetzle: In a large stockpot on medium-high heat, fill with water 3/4 of the way up the side and bring to a boil. In a large mixing bowl, combine all the ingredients except the butter. Whisk the ingredients together until the mixture is smooth and sticky. Using a ricer or large-holed colander, push the mixture through the holes and let drop directly into the pot of boiling water. Allow the spaetzles to cook for 5 minutes. Remove the spaetzles from the water with a long mesh spoon or spider. Rinse off the spaetzles with cold water. In a large frying pan on medium heat with the butter, saute the cooked and cooled spaetzles until golden brown in color. Keep warm until ready to serve.
  7. To assemble: Slice 5 thin slices of the rheinischer sauerbraten per person. Fan the pieces on one side of the plate. Top the sauerbraten with the ginger snap sauce. Place a portion of the red cabbage next to the sauerbraten. Place the spaetzles next to the cabbage and sauerbraten. You may also top the spaetzles with toasted bread crumbs. Serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1267.25 Kcal (5306 kJ)
Calories from fat 279.01 Kcal
% Daily Value*
Total Fat 31g 48%
Cholesterol 347.61mg 116%
Sodium 2917.18mg 122%
Potassium 1276.21mg 27%
Total Carbs 186.79g 62%
Sugars 92.44g 370%
Dietary Fiber 8.72g 35%
Protein 58.93g 118%
Vitamin C 124.1mg 207%
Vitamin A 0.1mg 5%
Iron 4.6mg 25%
Calcium 253.8mg 25%
Amount Per 100 g
Calories 83.15 Kcal (348 kJ)
Calories from fat 18.31 Kcal
% Daily Value*
Total Fat 2.03g 48%
Cholesterol 22.81mg 116%
Sodium 191.4mg 122%
Potassium 83.73mg 27%
Total Carbs 12.26g 62%
Sugars 6.07g 370%
Dietary Fiber 0.57g 35%
Protein 3.87g 118%
Vitamin C 8.1mg 207%
Iron 0.3mg 25%
Calcium 16.7mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.1
    Points
  • 33
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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