Sour Beef and Dumplings (Sauerbraten)

• servings: 8 servings
• active time: 2 hours
• total time: 30 minutes

Ingredients

1 1/2 cup Cider Vinegar

1 1/2 cup Red wine vinegar

3 cups Water

1 Yellow onion chopped

1 Carrot peeled and chopped

1 1/2 tablespoon Kosher Salt

15 Peppercorns

2 Bay leaves

8 Cloves

12 Juniper Berries

1 teaspoon Mustard Seeds

1 teaspoon Allspice

1 3-5 pound beef roast (rump or round)

20 Gingersnap cookies thoroughly crumbled

2 cups Brown sugar

1 tablespoon Vegetable oil

For dumplings:

4lbs potatoes

4 eggs

1 1/2 cup flour

4T corn starch

Salt and pepper

2 teaspoons ground nutmeg

Directions

Change: crock pot 6 hours, mix gingersnaps with warm water (add all to crock pot).

First, make the marinade: In a large saucepan over high heat, combine the vinegars, 3 cups of water, onion, carrot, 1 tablespoon of salt, pepper, bay leaves, cloves, juniper berries and mustard seeds. Cover and bring to a boil, and then lower the heat and simmer for 10 minutes. Set it aside and let it cool.

Heat the vegetable oil in a large saute pan. Rub the beef roast with 1 teaspoon of salt and brown it on all sides.

Once the marinade has cooled to the touch, put the meat into a large, nonreactive vessel and cover with the marinade. (I use a ceramic-coated Dutch oven.) Place it in the refrigerator for three to five days. If the meat isn't covered entirely by the marinade, be sure to turn it once a day. (In my Dutch oven, I sometimes wedge an onion between the lid and the meat to hold the meat under the liquid.)

After marinating, preheat the oven to 325 degrees.

Add the sugar to the meat and marinade, cover and cook in the oven until tender--approximately four hours. While it's cooking, you'll want to start making the dumplings (below).

When the meat is done, remove it from the pan and keep warm. Move the Dutch oven to the stovetop, whisk the crumbled gingersnaps into the marinade, and simmer over low heat, stirring occasionally, until it is smooth and well blended. Strain the sauce through a fine mesh sieve to remove any lumps.

TIP: To crumble the gingersnaps, I usually put them into a freezer bag, squeeze the air out and give it to the nearest child to pound on until there aren't any more lumps.

Slice the beef and serve in a large bowl or platter covered in the sauce. Serve the dumplings on the side. Generally each diner puts some beef and a couple of dumplings on their plate, and then spoons the sauce over all.

For potatoes dumplings:

Cook potatoes and let cool. Remove skins.

Potato rice the potatoes

Line baking sheet with parchment paper. Evenly spread potatoes and freeze 20 min

Beat eggs and yolks. In a separate bowl, mix flour, corn starch, nutmeg, salt and pepper.

Chilled potatoes to medium bowl and add flour all at once. Gently cut potatoes until combined. Do not over combine. Add eggs.

Use fork to combine. Then use hands to form a lightly packed ball.

Water and salt to boil. Put 1/4 of the dumplings in pot and reduce heat to low boil. When dumplings float, leave in water 6 minutes. Remove with slotted spoon. Add to sour beef.

Notes

Ingredients are x1.5

Nutrition

• Serving Size: 1 1 Serving (829g)
• Calories: 495
• Total Fat: 7.06392098205574 g
• Saturated Fat: 1.69844966818697 g
• Trans Fat: 0.532911118273381 g
• Cholesterol: 1.8375 mg
• Sodium: 1081.52941705677 mg
• Total Carbohydrate: 98.9917422741388 g
• Dietary Fiber: 6.64694011769166 g
• Total Sugars: 92.3448021564472 g
• Protein: 9.19834340645341 g