Sauerbraten from horse, dumplings and red cabbage

 

Ingredients:

Sauerbraten from horse:

• 1 kg horse meat (e.g. from the leg)
• 1 liter of red wine
• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 2 bay leaves
• 5 juniper berries
• 10 peppercorns
• 3 cloves
• Salt and pepper to taste
• 3 tbsp oil for frying
• 3 tbsp flour (for dusting the meat)

Dumplings:

• 1 kg floury potatoes
• 150 g potato starch
• 2 eggs
• Salt

Red cabbage:

• 1 small red cabbage
• 2 apples, peeled and diced
• 1 onion, chopped
• 2 tablespoons vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 tsp pepper
• 2 cloves
• 2 bay leaves
• 1/2 liter red wine
• 1/2 liter vegetable broth

• Preparation:

  Sauerbraten from horse:

  1. Season the meat with salt and pepper and dust with flour.
  2. Heat oil in a large pot and brown the meat on all sides.
  3. Add onion and carrots and fry briefly.
  4. Pour in red wine and add bay leaves, juniper berries, peppercorns and cloves.
  5. Cover the pot and simmer the meat over low heat for about 2-3 hours until tender.

  Dumplings:

  1. Peel, boil and mash potatoes.
  2. Add potato starch, eggs and salt, knead into a dough.
  3. Form dumplings and cook in boiling water for about 20 minutes.

  Red cabbage:

  1. Finely grate the red cabbage.
  2. Sauté the onion in a pot, add the apple cubes and fry briefly.
  3. Add red cabbage and season with vinegar, sugar, salt, pepper, cloves and bay leaves.
  4. Add red wine and vegetable stock and simmer over low heat for about 45 minutes.

  Serve Sauerbraten (horse roast) with dumplings and red cabbage. Enjoy!