Beef Sauerbraten with Red Cabbage and Pretzel Dumplings Recipe | Cook the Book

Ingredients (37)

• 2 pounds beef brisket
• 2 cups dry red wine
• 1 cup red wine vinegar
• 4 juniper berries
• 2 teaspoons white peppercorns
• 1 celery stalk, cut into large dice
• 2 carrots, cut into large dice
• 1 leek, sliced
• 2 garlic cloves, peeled and cut in half
• 4 yellow onions, 3 cut into 1/4-inch slices, and 1 diced
• 1/4 cup canola oil
• Coarse salt and freshly ground black pepper
• 2 Granny Smith apples, peeled and cut into 1/2-inch dice
• 1 cup golden raisins
• 1 bay leaf
• 1 teaspoon fresh or dried thyme
• 3/4 cup homemade beef or chicken stock or prepared low-sodium beef or chicken stock
• 1 cup whole milk
• 6 day-old soft pretzels,* about 2 ounces each, sliced 1/8-inch thick
• Coarse salt and freshly ground black pepper
• 3 to 4 tablespoons unsalted butter, divided
• 1 medium Spanish onion, finely diced
• 1/4 cup chopped fresh flat-leaf parsley
• 1 large egg, lightly beaten
• Note: Buy soft pretzels in your supermarket's freezer section. Bake them one day, then use them to make the dumplings the next day.
• 5 tablespoons unsalted butter
• 1/2 cup diced red onion
• 1 medium white onion, diced
• 2 Granny Smith apples, peeled and cut into small dice
• 1 large red cabbage, about 3 pounds, cored and sliced thin
• 2/3 cup dried cherries
• 1 1/2 cups dry red wine
• 2 whole cloves
• 1/3 cup brown sugar
• 1 bay leaf
• 1/8 cup apple cider vinegar
• Freshly squeezed juice of 1/2 lemon