Sauerbraten With Sweet and Sour Red Cabbage With Apple |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 6 |
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This is a DELICIOUS way of making a roast. It takes time in the refrigerator, but it is worth it. The preparation time does not include the marinating time in the refrigerator. If you have any questions, you can e-mail me: AlanLeonetti Ingredients:
4 lbs sirloin tip roast or 4 lbs rump roast |
1 1/2 cups vinegar |
1 cup coca-cola |
3/4 cup water |
3 medium onions (sliced) |
2 medium celery ribs (sliced) |
2 medium carrots (sliced) |
10 whole black peppercorns |
10 whole cloves |
3 whole bay leaves |
2 tablespoons sugar |
1 1/2 teaspoons salt |
flour |
3 tablespoons cooking oil |
dripping, plus strained marinade |
5 tablespoons flour |
5 tablespoons ginger snaps, crumbs |
8 cups shredded red cabbage |
2 tart green apples (peeled and chopped) |
1/4 cup firmly packed brown sugar |
1 teaspoon salt |
2 teaspoons fennel seeds |
2 teaspoons caraway seeds |
1 dash pepper |
1/2 cup water |
1/4 cup vinegar |
Directions:
1. FOR THE MEAT:.
2. 3 to 4 days before serving, wipe the meat with a damp cloth, and then place in a large plastic bag.
3. In a large bowl, thoroughly combine the vinegar, Coca-Cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt, and pour over the meat.
4. Fasten bag tightly and lay flat in a 13 inch x 9 inch pan. Refrigerate, turning bag 2 or 3 times a day.
5. When ready to cook, remove meat (saving the marinade), and dry well. Rub the surface lightly with flour.
6. In a Dutch oven, heat the cooking oil and slowly brown the meat well on all sides.
7. Add 1 cup of the marinade liquid, plus some of the vegetables and all 3 of the bay leaves.
8. Cover tightly and simmer on surface heat or in a preheated 350 degree oven for 3 to 4 hours until the meat is fork-tender.
9. If needed, add more of the marinade during cooking to keep at least 1/2 inch of liquid in the Dutch oven.
10. Remove the meat and keep warm until ready to slice.
11. Into a bowl, place the drippings and junk. Add a few ice cubes and allow to stand a few minutes until the fat floats to the top.
12. Remove the fat carefully with a large spoon, and then make the gravy.
13. FOR THE GRAVY:.
14. In the Dutch oven, combine the gravy ingredients, stir and cook about 5 or 10 minutes over medium heat until gravy is thickened. Taste for seasonings.
15. FOR THE CABBAGE WITH APPLE:.
16. In a medium saucepan combine all ingredients.
17. Simmer covered, for about 1 hour, stirring occasionally.
18. Also place the marinade vegetables in a covered saucepan with 1 cup of water and simmer about 1/2 hour as side dish.
19. NOTE: Also serve with either boiled or parsley potatoes, or you could serve with dumplings.
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