PREPARATION

Sauerbraten   

  1. In a pot, bring red wine and stock to a boil. Cook over medium heat for 15 minutes. 
  2. Filter the sauce through a sieve or colander. Set aside about 100 ml as a marinade for the Flank steaks and let it cool. 
  3. Marinate the sliced steaks in the cooled marinade for 3-4 hours in the fridge (longer marination can make the steak too soft). 
  4. Place the remaining sauce on the stove over medium heat and add the remaining ingredients, except the cornstarch and raisins. Reduce the heat and simmer for an additional 15 minutes. 
  5. Strain the sauce over the raisins and let them soak until softened. 
  6. Add salt and pepper to taste. Set the sauce aside until needed. 
  7. Cook the Redefine Flank Steak. Remove the Flank steaks from the marinade and pat dry with a paper towel. Heat olive oil in a non-stick pan over medium-high heat. Sear the steak in the hot pan for approximately 3 minutes per side until a caramelized crust forms. Slice the steaks and serve with the sauce, dumplings, and cabbage. 

Dumplings  

  1. Wash, peel, and quarter the potatoes, then cook until soft. 
  2. Mash the potatoes and let them cool, allowing the steam to evaporate. 
  3. Season with salt and nutmeg, then mix in the egg yolk and starch. 
  4. Shape the mixture into balls. 
  5. Bring salted water to a boil, add the dumplings, and simmer for 10-15 minutes.

Red Cabbage  

  1. Place the red cabbage in a small pot with the cinnamon stick. 
  2. Peel and dice the apple, then add it to the red cabbage. 
  3. Cook for 10-15 minutes until combined. 
  4. Bon Appetit! 

 

 

 

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Ingredients

For the Sauerbraten 

1 ¼ cup Red Wine (280 ml)

130ml Water mixed with Vegetable Stock cube (130 g)

1 Garlic clove (7 g) 

2 tbsp. Solid Coconut Fat (tasteless) or Canola Oil (20 g)

3 Juniper berry (1 g) 

2 Cloves (whole) (1 g)

1 Cinnamon sticks (3 g)

2 All Spice (½ g)

2 Bay leaf (¼ g)

1 Rosemary sprig (3 g)

2 tbsp. Brown sugar (28 g)

2 tsp. Soy sauce (10 g)

1 tbsp. Corn starch (as needed) (5 g)

1 tbsp. Raisins (20 g)  

For the Dumplings (Klöße) 

2 Starchy potatoes  (500 g)

1 cup Corn starch (150 g)

1 Egg yolk (20 g)

Nutmeg, pinch

For the Red cabbage 

1 tin Canned red cabbage, strained (300 g)

1 Apple (70 g)

1 Cinnamon stick (2 g)