SAUERBRATEN WITH POTATO DUMPLINGS

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Sauerbraten with Potato Dumplings image

To cut nice, neat slices of roast, cook and refrigerate it the day before serving. Slice the roast cold, and reheat the slices in the sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h45m

Number Of Ingredients 15

1 4 1/2-pound top or bottom-round beef roast, tied
Coarse salt and freshly ground pepper
4 tablespoons safflower oil
3 large onions, thinly sliced
6 cloves garlic, thinly sliced
1 tablespoon sugar, plus more if needed
1 cup red-wine vinegar
3 cups dry red wine, such as Zinfandel or Pinot Noir
8 sprigs thyme, plus more tiny sprigs, for serving
1/4 teaspoon whole black peppercorns
6 whole juniper berries
3 dried bay leaves
2 whole cloves
1 1/2 cups Martha's Pink Applesauce
Potato Dumplings, for serving

Steps:

  • Season roast generously with salt and pepper. Heat a large Dutch oven or other heavy pot over medium-high heat. Add 3 tablespoons oil; swirl to coat. Sear meat, turning occasionally, until deep brown all over, about 12 minutes. Transfer roast to a plate.
  • Reduce heat to medium and add onions, garlic, remaining 1 tablespoon oil, and a splash of water. Raise heat to medium-high and cook, stirring frequently, until onions are translucent, about 8 minutes. Stir in sugar, vinegar, wine, thyme, peppercorns, juniper, bay leaves, and cloves. Bring to a boil, then remove from heat and stir in applesauce. Add roast; turn to coat. Let cool 20 minutes, then cover and refrigerate at least 8 hours and up to 24 hours, turning once.
  • Preheat oven to 300 degrees. Transfer Dutch oven from refrigerator to stove top; turn roast in liquid. Bring mixture to a boil over high heat. Cover; transfer to oven and bake 2 1/2 hours, turning roast every 30 minutes. Uncover and bake until roast is tender and the tip of a knife pierces through easily, about 30 minutes more. Remove roast; transfer to a cutting board to rest.
  • Meanwhile, cook sauce over high heat until reduced to a silky consistency, 8 to 10 minutes. Taste sauce; add 1 to 2 teaspoons sugar if too acidic.
  • Cut roast against the grain into thin slices; return to pot. Divide sliced meat with sauce, dumplings, and reserved croutons among plates. Top with thyme and serve.

Anis Rahman
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This sauerbraten recipe is a bit time-consuming, but it's worth the effort. The meat is fall-apart tender and the sauce is delicious. I served it with potato dumplings and red cabbage, and it was a perfect meal.


Ray Holcombe
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I'm not a big fan of sauerbraten, but I tried this recipe and I was pleasantly surprised. The meat was tender and the sauce was flavorful. I served it with potato dumplings and red cabbage, and it was a great meal.


Saabirin Xasan
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This sauerbraten recipe is a keeper! It's easy to follow and the results are amazing. The meat is fall-apart tender and the sauce is rich and flavorful. I served it with potato dumplings and red cabbage, and it was a perfect meal.


Jahangi Alom
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I've been making this sauerbraten recipe for years, and it's always a hit with my family and friends. The meat is so tender and flavorful, and the sauce is perfect. I always serve it with potato dumplings and red cabbage.


Md Jk
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This was my first time making sauerbraten, and I was really happy with the results. The meat was tender and juicy, and the sauce was flavorful. I served it with potato dumplings and red cabbage, and it was a great meal.


Callie Modglin
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I tried this sauerbraten recipe and it turned out great! The meat was tender and flavorful, and the sauce was rich and creamy. I served it with potato dumplings and red cabbage, and it was a delicious meal.


Fayaz palijo
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This sauerbraten recipe is a bit time-consuming, but it's worth the effort. The meat is fall-apart tender and the sauce is delicious. I served it with potato dumplings and red cabbage, and it was a perfect meal.


Karmel Love
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I'm not a big fan of sauerbraten, but I tried this recipe and I was pleasantly surprised. The meat was tender and the sauce was flavorful. I served it with potato dumplings and red cabbage, and it was a great meal.


Hawa Jamaldin
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This sauerbraten recipe is a keeper! It's easy to follow and the results are amazing. The meat is fall-apart tender and the sauce is rich and flavorful. I served it with potato dumplings and red cabbage, and it was a perfect meal.


Hajab Ayesha
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I've been making this sauerbraten recipe for years, and it's always a hit with my family and friends. The meat is so tender and flavorful, and the sauce is perfect. I always serve it with potato dumplings and red cabbage.


Tony Gardin
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This was my first time making sauerbraten, and I was really happy with the results. The meat was tender and juicy, and the sauce was delicious. I served it with potato dumplings, red cabbage, and mashed potatoes.


XXkadie salingerXX
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I've made this sauerbraten recipe several times now, and it always turns out great. It's a bit time-consuming, but it's worth the effort. The meat is always fall-apart tender, and the sauce is rich and flavorful.


James Jesinao
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My family loved this sauerbraten recipe! The meat was tender and flavorful, and the potato dumplings were a perfect accompaniment. I will definitely be making this dish again.