Name: Beef Sauerbraten with parsley mash and cabbage
Yield: 6
Ingredients: Beef; 1.5 kg piece of beef topside or silverside; 40 gm butter; 2 onions, finely chopped; 150 ml red wine; 250 ml double cream (1 cup); Marinade; 2 onions, finely chopped; 2 carrots, thinly sliced; 250 ml red wine (1 cup); 250 ml red wine vinegar (1 cup); 6 black peppercorns; 6 whole cloves; 3 fresh bay leaves; ½ tsp ground allspice; Parsley mash; 1 kg desiree potatoes, quartered; 1 ½ tbsp flat-leaf parsley, finely chopped; 1 tbsp butter; 125 ml milk (½ cup); Cabbage; 40 gm butter; 1 red onion, peeled, halved and cut into eight wedges; 800 gm cabbage, thickly sliced

Beef Sauerbraten with parsley mash and cabbage

A German inspired recipe from Australian Gourmet Traveller for beef sauerbraten served with parsley mash and sauteed cabbage.

Serves 6

You’ll need to start this recipe 3 days ahead.

Ingredients

Beef

1.5 kg piece of beef topside or silverside

40 gm butter

2 onions, finely chopped

150 ml red wine

250 ml double cream (1 cup)

Marinade

2 onions, finely chopped

2 carrots, thinly sliced

250 ml red wine (1 cup)

250 ml red wine vinegar (1 cup)

6 black peppercorns

6 whole cloves

3 fresh bay leaves

½ tsp ground allspice

Parsley mash

1 kg desiree potatoes, quartered

1 ½ tbsp flat-leaf parsley, finely chopped

1 tbsp butter

125 ml milk (½ cup)

Cabbage

40 gm butter

1 red onion, peeled, halved and cut into eight wedges

800 gm cabbage, thickly sliced

Method

Main

1.Combine marinade ingredients, 1 tbsp sea salt and 300ml water in a large saucepan and bring to the boil, simmer for 10 minutes, cool.

2.Place beef in a deep bowl and pour over the cooled marinade. Cover, refrigerate and marinate for three days, turning occasionally.

3.Preheat oven to 190C. Drain meat from marinade and wipe dry. Strain marinade through a fine colander into a bowl, reserving solids. Heat butter in a large cast-iron casserole over medium heat, add meat and cook for 5 minutes on all sides or until brown then transfer to a large plate. Add onion and reserved solids to casserole, cook over medium heat for 2 minutes then return meat to casserole. Add marinade liquid and wine and season generously with sea salt and freshly ground black pepper. Bring to the boil, cover and bake for 1¼ -1½ hours or until tender. Remove meat from the casserole and cover with foil. Add cream to casserole, simmer for 3-5 minutes over low heat and season to taste.

4.Meanwhile, for parsley mash, cover potatoes in cold salted water, bring to the boil over medium-high heat and cook for 15 minutes or until tender, then drain and return to pan. Add parsley, butter and milk and mash using a fork. Season to taste and keep warm.

5.For cabbage, heat butter in a large frying pan over medium heat, add onion and cook for 5-7 minutes until soft. Add cabbage, cook for 3-5 minutes or until tender and season to taste.

6.To serve, thickly slice beef and serve with parsley mash, sautéed cabbage and sauce.