Serious Eats: Recipes

Cook the Book: Beef Sauerbraten with Red Cabbage and Pretzel Dumplings

[Photograph: Michael Harlan Turkell]

A few months back we were lucky enough to feature a week's worth of recipes from The Frankies Spuntino Kitchen Companion & Cooking Manual, the first cookbook by Brooklyn restauranteurs Frank Castronovo and Frank Falcinelli. The Kitchen Companion had a distinctly Italian-American lean but that sort of cuisine is only one facet of the Franks' mini empire. Just a few doors down from Frankies Spuntino is Prime Meats, the Franks' modern twist on German food. The menu at Prime Meats takes German classics and reinterprets them using local produce and sustainably raised meats.

This recipe for Beef Sauerbraten with Red Cabbage and Pretzel Dumplings is a mix of old world and new—fairly standard brisket in a sour and aromatic marinade, slow roasted and served with melting sweet and sour red cabbage. The Franks' modern take comes in with the pretzel dumplings. Day-old soft pretzels are mixed into a rich egg dough, rolled into logs, poached, and finally pan-fried into something that I can only compare to a crisp pretzel bread pudding. When the super tender brisket, sweet cabbage, and carb-tacular dumplings come together they make for a knockout of a cold weather plate.

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