Beef Sauerbraten with Red Cabbage and Pretzel Dumplings Recipe | Cook the Book

Serves: 6 Save

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

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