Authentic Sauerbraten Recipe Germany, Europe

Add all the ingredients for the marinade (wine, vinegar, carrot, onions, juniper berries, allspice, cloves, bay leaves, and sugar) to a large pot. First, bring to a boil, then lower the heat, and simmer for five minutes. Remove from the heat and wait until the marinade cools completely. Immerse the meat in the marinade. Cover the pot with a lid, then refrigerate for up to 3 weeks.

Pat dry the meat and strain the marinade. Sauté the meat in fat, then add two chopped onions, and season with salt and pepper to taste. Finely mince the gingerbread cookies, and arrange them together with three tablespoons of sultanas around the meat. Salt and pepper to taste, and add the sugar beet syrup. Shortly sauté. Deglaze the pot with half of the marinade. Cover the pot and simmer for two hours until the meat is tender. Take note that if you marinate the meat for three weeks, the meat will be cooked sooner.

Remove the meat from the pot, but keep warm. Meanwhile, purée the sauce. If necessary to thicken, whisk in a mixture of some flour and cold water. Next, add the remaining sultanas, then simmer for another 15 minutes. The resulting sauce should be very dark. If not, add a tablespoon or two of caramel.

Cook peeled potatoes in salted water. Force the potatoes through a potato ricer, then combine the potatoes with potato flour, salt, eggs, and nutmeg until well blended. Shape the dumplings with your hands, and place each on a lightly floured surface. Once you've made all the dumplings, boil them in salted water. They are cooked once they come to the surface of the water.