Beef Roast with Dumplings and Red Cabbage

Ingredients

• 750 g beef (cutlet, shoulder)
• Salt
• black pepper (freshly ground)
• thyme
• sage (optional)
• rosemary (optional)
• 50 g clarified butter
• 2 onions
• 2 carrots
• 0.5 celery root
• 0.5 leek
• 1 loaf crust
• 1 bay leaf
• 1 Garlic clove
• 375 ml hot broth
• 4 tbsp Sour cream
• 1 tsp tomato paste
• 2 slices toast bread
• butter (for browning)
• Salt
• 2 kg potatoes (starchy)
• nutmeg
• 750 g red cabbage (purple cabbage)
• 30 g clarified butter
• 1 tbsp sugar
• 1 onion
• 1 apple
• 4 tbsp vinegar
• Salt
• 2 Bay leaves
• 3 whole cloves
• 250 ml liquid (e.g., broth, red wine)
• 2 Tbsp currant jam

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Wash the meat quickly, peel if desired, rub with spices and herbs, place in a roasting pan. Heat the clarified butter and pour it over the meat, then put it in the oven.

3. 3.

   Cut the vegetables into about 1 cm cubes and surround the roast in the pan with loaf crust, bay leaves, and peeled garlic clove.

4. 4.

   Baste the meat frequently with hot roasting juices or brush with fat. When the roast and surrounding ingredients have a nice color, pour in some gently boiling broth from the side. Add more liquid only if needed. After half of the cooking time – about 45 minutes – turn the roast.

5. 5.

   About 10–15 minutes before the end of roasting, spread sour cream over the meat as desired and let it brown slightly.

6. 6.

   Remove the cooked roast from the sauce and keep it covered and warm.

7. 7.

   Place the roasting pan on a stovetop, break up the browned bits, bring to a boil, add boiling broth if necessary, puree, strain through a sieve. Slice the meat, pour some sauce over it, serve the rest separately.

8. 8.

   For the dumplings, peel 750 g potatoes, roughly chop and cook.

9. 9.

   Peel the remaining potatoes, grate finely and press well with a cheesecloth. Catch the juice and wait until the starch settles, then drain the water.

10. 10.

    Cut the toast bread into cubes. Melt butter and brown the bread cubes golden yellow, season lightly with salt.

11. 11.

    Drain the cooked potatoes, mash into a puree and pour it hot over the grated potatoes.

12. 12.

    Add the starch to the potatoes, season with salt and nutmeg, quickly knead into dough.

13. 13.

    Bring salted water in a large pot to boil.

14. 14.

    Shape dough into tennis-ball-sized dumplings, placing some croutons inside each. Drop the dumplings into boiling salted water, reduce heat and simmer for about 20 minutes.

15. 15.

    For the red cabbage, clean and cut the cabbage into wedges, removing the core. Peel and finely dice onion and apple. In a large pot heat clarified butter, brown sugar in the fat until pale. Add onion and apple cubes, sauté briefly, then add cabbage, steam, immediately pour in vinegar, season with salt and mix well. Add remaining spices and some liquid. Simmer vegetables over moderate heat for about 45 minutes, adding more liquid if needed.