Beef Roast with Mushroom Sauce, Brussels Sprouts and Spaetzle

Ingredients

• 1 kg beef (from the hip)
• 750 ml robust red wine
• 6 peppercorns
• 2 sprigs Rosemary
• 2 sprigs thyme
• 1 bay leaf
• Salt
• freshly ground pepper
• 4 Tbsp sunflower oil
• 2 tbsp balsamic vinegar
• 1 bundle vegetable stock vegetables
• 2 onions
• 2 Tomatoes
• 1 calf bone
• 3 tbsp crème fraîche
• 200 g mixed forest mushrooms
• 20 g butter
• 600 g flour
• 3 eggs
• 125 ml water
• 80 g Butter
• Salt
• 3 tbsp chopped hazelnuts (roasted)
• 600 g Brussels sprouts
• 20 g butter
• nutmeg
• Salt
• freshly ground pepper

Instructions

1. 1.

   Pour the red wine into a bowl, add peppercorns, rosemary, thyme and bay leaf, then add the meat and marinate for at least 2 days.

2. 2.

   Preheat the oven to 170°C.

3. 3.

   Remove the meat from the marinade and pat dry with kitchen paper. Wrap it in a long thread and tie so that the shape stays. Then rub heavily with salt and pepper.

4. 4.

   Wash and chop the vegetable stock vegetables. Peel and quarter the onion. Halve, seed and chop the tomatoes. Heat oil in a braising pot and sear the meat all around. Deglaze with about 200 ml of marinade and balsamic vinegar. Let it reduce slightly over gentle heat. Add the vegetable stock, tomatoes, onions and calf bone then pour the remaining marinade through a sieve. Bring to a boil briefly and braise the roast in the sealed pot for 3 hours in the oven, turning occasionally and basting with cooking juices.

5. 5.

   Shortly before the end of roasting, wash and clean the forest mushrooms. Heat butter in a pan and sauté the mushrooms.

6. 6.

   Remove the meat from the pan and let it rest briefly. Remove the bone from the sauce. Strain the braising liquid through a sieve into the mushroom mixture. Stir in crème fraîche and season with salt and pepper.

7. 7.

   For the spaetzle mix all ingredients and beat the dough until it bubbles. Then press or grate the dough into boiling salted water and let it rise briefly. Scoop out the finished spaetzles with a slotted spoon, rinse under cold water, drain well. Heat butter in a pan and toss the spaetzles briefly. Fold in hazelnuts.

8. 8.

   Clean the Brussels sprouts thoroughly, then cut crosswise at the stem base. Blanch in boiling salted water for 8 minutes. Drain well, then sauté in melted butter and season with salt, pepper and nutmeg.

9. 9.

   Slice the roast and serve on plates with spaetzle and Brussels sprouts, drizzled with sauce.