A holiday recipe from Germany: Rheinischer Sauerbraten

Rheinischer Sauerbraten mit Kartoffel-Semmel Klößen /
Rhinish Sauerbraten with Potato Dumplings
Marinade:
4 cups red wine
1 cup red wine vinegar
1 cup water
1 onion, chopped
10 black peppercorns
2 bay leaves
4 cloves
8 juniper berries Sauerbraten:
3 pound top round roast or flat iron
2 tbsp minced parsley
1 tsp salt
1 tsp milled pepper
3 tbsp clarified butter
2 carrots, sliced
2 onions, chopped
3 celery stalks
1 leek
1 cup spiced bread/Lebkuchen, crumbled
1 tbsp tomato paste
1 cup seedless raisins
2 tbsp red currant jelly
2 apples, peeled, cored and diced
Marinade:
Bring all ingredients of the marinade to a boil. Allow to cool before pouring over the meat.
Cover and marinate in the refrigerator for at least 2 days, turning the beef frequently.
Sauerbraten:
Remove the meat from the marinade, drain, pat it dry and rub salt and pepper into it. Reserve the marinade. Heat the meat in clarified butter and sear on all sides, browning well. Add the vegetables and sauté with the meat briefly.
Pour over the reserved marinade and stir in the crumbled Lebkuchen and the tomato paste. Bring to boil, cover, and then simmer for about 2 hours in oven turning occasionally. Check the liquid frequently to be sure the roast is cooking in enough marinade, add water gradually.
Remove the meat and keep it warm. Strain the sauce, discarding the solids. Return the marinade to the saucepan, add the red currant jelly, apples and ½ cup of raisins and simmer for 7-10 minutes. Taste, the flavor should be sweet and sour. If the gravy is too sour, smooth in 1 to 2 tablespoons of jelly or sugar. Add the rest of the raisins to the sauce a few minutes before serving.
.
Slice the meat, arrange on a warmed serving dish. Smother with the sauce. Pass any extra sauce separately. Serve with Potato dumplings.
Kartoffelklöße:
2 lbs starchy yellow potatoes (Russet or Yukon Gold)
¼ tsp grated nutmeg
1 cup flour
2 eggs, beaten
2 tbsp parsley, chopped
½ cup butter, melted
2 slices firm texture white bread cut into ½ inch cubes
Salt
Bring the unpeeled potatoes to a boil and simmer until tender. Drain and cool. Peel and pass through a potato ricer. Spread the potatoes on a dry dish towel and allow standing uncovered for 30 minutes to keep the dumpling from going soggy. The towel should absorb as much potato moisture as possible. Mix in the salt, nutmeg, eggs and butter one by one. Sift in the flour for the dough to remain sticky. Sauté bread cubes in clarified butter until golden brown, add to the mixture and knead until a smooth soft dough forms. Wet your hands, shape into balls just slightly larger than golf balls and arrange in a single layer on a wax-paper lined tray. Cook the dumplings in salted boiling water very gently until they rise to the surface.
Place dumplings in a warmed deep serving bowl and sprinkle with freshly chopped parsley.

[@funkinphilly]

Looks good

[@Johnny6586]

I've lived in the US for 3,5 years and MAN!.... I miss German food

[@channelthefire2745]

I wouldn't mind more cooking videos! Looks straightforward and very good. Thanks for uploading.

[@drummerlovesbookworm9738]

Isn’t there supposed to be gingersnaps in the gravy??
Also, is that red cabbage served cold or hot! Danke.

[@hmvollbanane1259]

No, you usually add Printen or Lebkuchen (similar to gingerbread) though, so I guess if ginger-Schnapps (never heard of it before) has a similar flavour profile to those it could serve as a supplement.
Sauerkraut and Rotkohl/Blaukraut (red cabbage) are always served warm in Germany