Beef Sauerbraten with Red Cabbage and Pretzel Dumplings Recipe | Cook the Book
Ingredients (37)
- 2 pounds beef brisket
- 2 cups dry red wine
- 1 cup red wine vinegar
- 4 juniper berries
- 2 teaspoons white peppercorns
- 1 celery stalk, cut into large dice
- 2 carrots, cut into large dice
- 1 leek, sliced
- 2 garlic cloves, peeled and cut in half
- 4 yellow onions, 3 cut into 1/4-inch slices, and 1 diced
- 1/4 cup canola oil
- Coarse salt and freshly ground black pepper
- 2 Granny Smith apples, peeled and cut into 1/2-inch dice
- 1 cup golden raisins
- 1 bay leaf
- 1 teaspoon fresh or dried thyme
- 3/4 cup homemade beef or chicken stock or prepared low-sodium beef or chicken stock
- 1 cup whole milk
- 6 day-old soft pretzels,* about 2 ounces each, sliced 1/8-inch thick
- Coarse salt and freshly ground black pepper
- 3 to 4 tablespoons unsalted butter, divided
- 1 medium Spanish onion, finely diced
- 1/4 cup chopped fresh flat-leaf parsley
- 1 large egg, lightly beaten
- Note: Buy soft pretzels in your supermarket's freezer section. Bake them one day, then use them to make the dumplings the next day.
- 5 tablespoons unsalted butter
- 1/2 cup diced red onion
- 1 medium white onion, diced
- 2 Granny Smith apples, peeled and cut into small dice
- 1 large red cabbage, about 3 pounds, cored and sliced thin
- 2/3 cup dried cherries
- 1 1/2 cups dry red wine
- 2 whole cloves
- 1/3 cup brown sugar
- 1 bay leaf
- 1/8 cup apple cider vinegar
- Freshly squeezed juice of 1/2 lemon
Directions
Learn how to make this recipe at Serious Eats
Ingredients (8)
- 1.5 oz. Don Julio Blanco
- 0.5 oz. Lemon Juice
- 4 oz. Tomato Juice
- 1 pinch of Salt and Pepper
- 3 dashes of Worcestershire Sauce
- 4 dashes of Tabasco sauce
- Ice
- 1 Lemon Wedge, 1 Celery Stick, 1 Cherry Tomato