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Beef Sauerbraten with parsley mash and cabbage


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

You'll need

  Beef 1.5 kg piece of beef topside or silverside 40 gm butter 2 onions, finely chopped 150 ml red wine 250 ml (1 cup) double cream   Marinade 2 onions, finely chopped 2 carrots, thinly sliced 250 ml (1 cup) red wine 250 ml (1 cup) red wine vinegar 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 (½ cup) milk   Cabbage 40 gm butter 1 red onion, peeled, halved and cut into eight wedges 800 gm cabbage, thickly sliced

Method

  • 01
  • Combine marinade ingredients, 1 tbsp sea salt and 300ml water in a large saucepan and bring to the boil, simmer for 10 minutes, cool.
  • 02
  • Place beef in a deep bowl and pour over the cooled marinade. Cover, refrigerate and marinate for three days, turning occasionally.
  • 03
  • 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.
  • 04
  • 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.
  • 05
  • 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.
  • 06
  • To serve, thickly slice beef and serve with parsley mash, sautéed cabbage and sauce.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Dark German ale.

Featured in

Jun 2007

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