Short Rib Sauerbraten with Spaetzle and Red Cabbage

Category: 
Main Courses

Courtesy of Chef Wolfgang Murber, Fabi + Rosi

Fairly difficult

Short Rib Sauerbraten with Spaetzle and Red Cabbage

Ingredients

For 4 Person(s)

Cream

  • For the brine:
  • 2 cups vinegar
  • 2 cups water
  • 6 bay leaves
  • 10 juniper berries
  • 10 black peppercorns
  • 1 tablespoons salt
  • For the ribs:
  • 4 12-oz. pieces of boneless short ribs
  • 1/4 cups vegetable oil
  • Salt
  • Pepper
  • 2 carrots, cut into ½-in. dice
  • 2 celery stalks, cut into ½-in. dice
  • 1 yellow onion, cut into ½-in. dice
  • 2 tablespoons tomato paste
  • 2 cups red wine
  • 8 cups water
  • 2 bay leaves
  • 5 juniper berries
  • 5 black peppercorns
  • 2 tablespoons flour
  • 2 tablespoons butter
  • For the spaetzle:
  • 4 eggs
  • 2 cups flour
  • 1 pinches nutmeg
  • Salt
  • Pepper
  • For the cabbage:
  • 1 Vegetable oil
  • 1 red cabbage, sliced thinly
  • 2 shallots, julienned
  • 1 apple, coarsely grated with peel
  • 3 cloves
  • 1 pinches cinnamon
  • 2 cups red wine
  • 1 cups water
  • Salt
  • Pepper
  • To serve:
  • 2 ounces butter
  • 2 tablespoons chopped parsley
  • 2 tablespoons diced chives

Short Rib Sauerbraten with Spaetzle and Red Cabbage Directions

  1. For the brine:
    Three days ahead, prepare the brine by combining the vinegar, water, bay leaves, juniper berries, black peppercorns and salt in a large pot. Submerge the short ribs in the liquid, cover and refrigerate for three days.
  2. For the ribs:
    To prepare the brined short ribs, remove them from the liquid and pat dry on a kitchen towel. In a large sauce pot, heat the vegetable oil on medium-high heat. Once the oil is hot, salt and pepper the short ribs and sear them until on both sides. Remove them from the pot and set aside.
  3. Add the diced carrots, celery and onions to the hot short rib drippings in the pot and sauté until dark in color but not burned. Add the tomato paste and sweat for one minute. Add the red wine, reduce by half and add the water. Return the short ribs to the pot and add the bay leaves, juniper berries and peppercorns and let simmer for about two and a half hours or until the meat is tender.
  4. Remove the short ribs, strain the liquid and reduce by half. Thicken with a roux made from two tablespoons butter and two tablespoons flour. (For the roux, melt the butter in a saucepan, then stir in flour until well combined.) Add salt and pepper to taste.
  5. For the spaetzle:
    Crack the eggs into a mixing bowl. Add the flour, nutmeg, salt and pepper to taste and stir together until it forms a well-combined dough. Using a large pot, bring one gallon of slightly salted water to a boil. Place the dough in a potato ricer and squeeze into the boiling water. Cook for about three to four minutes and strain.
  6. For the cabbage:
    Heat a large sauté pan, add a few drops of oil and cook the cabbage and shallots until tender.  Add the apple, cloves, cinnamon, wine and water. Let simmer and reduce until the liquid thickens. Add salt and pepper to taste.
  7. To serve:
    Place the short ribs back in the sauce and let simmer. Heat a large sauté pan and add the butter. When the butter is melted, add the spaetzle and stir. Add the chives and parsley and adjust salt and pepper if necessary. Place a portion of spaetzle in the middle of a large dining plate, arrange the red cabbage next to it. Place one piece of short rib on top and ladle some of the sauce on top.

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