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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.

By Andy Harris
  • Serves 6
Beef Sauerbraten with parsley mash and cabbage
Beef Sauerbraten with parsley mash and cabbage

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


  • 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)
  • 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)
  • 40 gm butter
  • 1 red onion, peeled, halved and cut into eight wedges
  • 800 gm cabbage, thickly sliced


  • 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.


Drink Suggestion: Dark German ale. Drink suggestion by Max Allen

  • Author: Andy Harris