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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wipe steak with damp cloth; season with salt and pepper. | 2. Place in earthenware, glass or enamel bowl. | 3. Combine onions, carrot, celery, cloves, peppercorns, vinegar and bay leaves and pour over meat. | 4. Cover and marinate in refrigerator for 4 days. | 5. Boil the potatoes for the dumplings on the night of the 4 day. Leave them in their jackets and let stand for a few hours to overnight. | 6. On fifth day remove meat from refrigerator and drain, reserving marinade. | 7. Sauté meat in bacon drippings plus 1 tablespoon butter until seared on all sides. | 8. Cover with reserved marinade and bring to boil, then lower heat and simmer for about 3 hours. | 9. Melt remaining 5 tablespoons of butter in a pan and stir in flour to form a roux. | 10. Blend in sugar and brown to a nice dark color. | 11. Stir roux into liquid in the pot and add raisins (optional). | 12. Cover and continue to simmer until meat is tender, about 1 hour longer. | 13. DUMPLINGS: | 14. Peel the potatoes and mash them. Add the eggs and flour. | 15. Form the mixture into little balls and chill in the refrigerator for about an hour before cooking. | 16. Bring lightly salted water to just under boiling point. | 17. To make sure your mixture has the right consistency, cook a single dumpling first. If it does not hold together, add more flour to the mixture. | 18. Gently drop in a few dumplings, being careful not to overcrowd them. | 19. When the dumplings are cooked, they will rise to the top. | 20. Remove the meat to a warm serving platter. | 21. Stir crushed gingersnaps or starch into the pot juices and cook until thickened. | 22. Pour over the meat and serve with the dumplings and applesauce. | 23. Provide melted, browned butter and bread crumbs for the dumplings. | 24. Red cabbage makes another good accompaniment. A good one is Sweet and Sour and the brand that comes to mind is "Aunt Nellie's". It would probably be the easiest to find in the US. I always get mine at our local Walmart Supercenter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef brisket	3 1/3			2343.6	0.0	313.2864	111.4344
salt	1	tablespoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
onion	2		sliced	128.0	29.888	3.52	0.32
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
clove	4	cloves		-	-	-	-
peppercorn	4			100.76799999999999	0.6253	0.2144	10.9701
red wine vinegar	2	cups		90.82	1.2906	0.1912	0.0
bay leaf	2			-	-	-	-
bacon dripping	2	tablespoons		-	-	-	-
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
flour	5	tablespoons		180.7125	39.5642	2.9378	0.7011
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
golden raisin	1/2	cup		249.15	65.604	2.7968	0.3795
gingersnap corn starch	8 -10	tsp	crushed replaced	-	-	-	-
potato	6	pounds		2095.5992	476.0004	55.7919	2.4494
egg	3			214.5	1.08	18.84	14.265
flour	6	tablespoons		180.7125	39.5642	2.9378	0.7011
butter			melted browned	513.0	23.570999999999998	16.029	43.2
breadcrumb				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.