Rheinischer Sauerbraten
INGREDIENTS
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1 pound beef rump roast
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3/4 cup red wine vinegar
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1.2 cup water
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1 tablespoon salt
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2 tablespoons pickling spice
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1/4 cup unpacked light brown sugar
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Reserved stock from roast
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3 cups water
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9 crushed ginger snap cookies
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3 tablespoons red wine vinegar
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1 cup sugar
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1/4 cup sour cream, room temperature
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1/4 cup golden raisins
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1 head red cabbage, shredded
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1 cup sugar
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1 tablespoon chicken base
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1 cup applesauce
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1/2 cup red wine vinegar
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1 cup apples, peeled, cored and sliced
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4 large eggs
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6 ounces whole milk
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1/4 teaspoon ground nutmeg
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12 ounces all-purpose flour
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2 ounces unsalted butter
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