Beef Roast with Shallot Sauce, Mashed Potatoes and Savoy Cabbage

Ingredients

• 500 g shallots
• 1.6 kg beef roast (from the shank)
• Salt
• Pepper (freshly ground)
• 1 Tbsp clarified butter
• 500 ml dry red wine
• 500 ml instant beef broth
• 1.2 kg potatoes (mushy type)
• 600 g small savoy cabbage (one small head)
• 3 tbsp butter
• nutmeg
• 400 ml milk
• 2 tsp cornstarch

Instructions

1. 1.

   Peel and halve the shallots. Season the roast with salt and pepper. Heat clarified butter in a roasting pan, sear the meat all over. Add the shallots, sauté briefly, then pour in wine and broth. Roast uncovered at 180 °C for about 2 hours.

2. 2.

   Shell and quarter the potatoes; boil in salted water. Clean and cut the savoy cabbage into strips. Melt 1 tbsp butter in a pot, quickly sauté the cabbage strips, add 2–3 tbsp water, season with salt, pepper and nutmeg, cover and steam for about 15 minutes. Heat milk and remaining butter. Pass the cooked potatoes through a masher into the milk, season with salt, pepper and nutmeg to make a mash. Slice the roast. Finish the sauce by seasoning it, adding the cornstarch slurry, bringing to a boil and letting thicken. Plate the roast slices with the sauce, mashed potatoes and cabbage strips.