Sauerbraten Pulled Beef Sliders with Apple-Red Cabbage Slaw

Method

1. Cut the beef into 5 cm chunks, pat dry and season with the salt. Heat the oil in a 20 cm pot over medium-high heat and brown the beef on all sides for 8 min, in batches.

   Add in this stepBeef chuck, in 5 cm chunks 450 gSalt ¾ tspSunflower oil 1 tbsp

   medium-high heat

2. Add the thinly sliced onion and fry over medium heat for 4 min, until softened.

   Add in this stepOnions 1

   medium heat

3. Pour in the wine, vinegar and water and add the bay leaves, lightly crushed juniper and cloves. Bring to the boil over high heat, lower to low heat, cover and braise for 2 h, until the beef falls apart when pressed with a fork.

   Add in this stepDry red wine 150 mlRed wine vinegar 80 mlWater 200 mlBay leaves 1Juniper berries 4Whole cloves 2

   high heat→low heat

4. Meanwhile make the slaw: shred the red cabbage very finely, cut the unpeeled apple into matchsticks and toss both with the cider vinegar, sugar and mayonnaise. Leave for 15 minutes.

   Add in this stepRed cabbage 120 gTart apple ½Apple cider vinegar 2 tspSugar 1 tspMayonnaise 2 tbsp

5. Lift out the beef and pick out the bay leaves, cloves and any juniper you can see. Crumble the gingerbread into the remaining liquid, add the ketchup and boil over medium-high heat for 10 min, stirring, until thick like barbecue sauce.

   Add in this stepLebkuchen (German gingerbread) or spiced biscuits 20 gKetchup 2 tbsp

   medium-high heat

6. Shred the beef with two forks, return it to the sauce and toss to coat.

7. Split the buns and toast them cut side down in a dry pan over medium heat for 1 min, in 1 batch(es) depending on your pan. Pile beef on the bottoms, top with slaw, close and serve straight away.

   Add in this stepSlider buns (mini burger buns) 4

   medium heat