Beef with raisin sauce and potato dumplings

Name: Beef with raisin sauce and potato dumplings (Sauerbraten in Rosinensauce mit Klößen)
Cuisine: German
Ingredients: 300 ml/½ pint/1¼ cups red wine vinegar; 300 ml/½ pint/1¼ cups red wine; 3 bay leaves; 3 allspice berries; 2 cloves; 6 peppercorns; 2 onions, chopped; 1 kg/2¼ lb beef chuck or brisket; 1 kg/2¼ lb beef chuck or brisket; 30 ml/2 tbsp sunflower oil; 100 g/3½ oz/⅓ cup tomato purée (paste); 100 g/3½ oz/⅓ cup tomato purée (paste); 25 g/1 oz/¼ cup raisins; 200 g/7 oz each carrots, celery and swede (rutabaga), cut into chunks; 200 g/7 oz each carrots, celery and swede (rutabaga), cut into chunks; 200 g/7 oz each carrots, celery and swede (rutabaga), cut into chunks; 200 g/7 oz each carrots, celery and swede (rutabaga), cut into chunks; 30 ml/2 tbsp chopped parsley; 50 g/2 oz butter; salt, ground white pepper and sugar; 1 kg/2¼ lb floury potatoes; 2 egg yolks; 150 g/5 oz plain (all-purpose) flour; 2 slices white bread, cut into cubes; oil, for frying; salt, ground white pepper and nutmeg; salt, ground white pepper and nutmeg; salt, ground white pepper and nutmeg

Sauerbraten in Rosinensauce mit Klößen

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

This uniquely German dish comes from the Rhineland but is known all over the country. The meat must be marinated for two days to allow the delicious mixture of very sour and sweet flavours to infuse.

Ingredients

300 ml/½ pint/1¼ cups red wine vinegar
300

Europe
Germany
Main course

Method

Put the vinegar in a pan with the red wine and add the spices. Bring to the boil, then add the carrots, celery and onions and cook for another 5 minutes. Remove from the heat and leave to cool. Put the beef in a non-metallic container, add the marinade and leave in the refrigerator for 2-3 days. Turn the meat every 12 hours.
Lift out the meat, strain the marina