Beef Roast with Spaetzle and Sultanin Sauce

Ingredients

• 1 stalk leeks
• 200 g celeriac
• 200 g carrots
• 2 onions
• 1.2 kg beef roast (shoulder)
• Salt
• pepper (ground)
• 3 tbsp vegetable oil
• 1 tbsp Tomato Paste
• 500 ml red wine
• 500 ml meat broth
• 1 bay leaf
• 0.5 tsp juniper berries
• 2 cloves Allspice
• 1 tsp peppercorns
• 3 tbsp butter
• 400 g flour
• 4 eggs
• 1 tsp salt
• 100 g raisins
• 30 g Butter
• a pinch nutmeg
• 12 carrot blossoms
• 4 parsley sprigs

Instructions

1. 1.

   Wash, trim and slice the leeks into rings. Peel and roughly cube the onions. Peel and cube the celeriac and carrots as well. Preheat the oven to 160 °C fan. Rinse the beef roast and pat it dry. Season with salt and pepper and brown it in 2 tbsp hot oil in a roasting pan on all sides. Remove and set aside. In the remaining oil, brown the cubed vegetables (except the leeks). Add the tomato paste and leeks, sauté briefly, then deglaze with half of the red wine. Reduce and finish deglazing with the rest of the wine. Reduce again and add a splash of meat broth. Place the bay leaf, juniper berries, allspice, peppercorns and the roast back into the pan. Cover and braise in the oven for about 1 hour. Remove the lid and continue braising uncovered for another hour, adding broth as needed and turning the meat occasionally. Meanwhile, mix flour, eggs, salt and about 3 tbsp water with a hand mixer to make a relatively liquid but thick dough. Let it rest for about 15 minutes. Bring a large pot of salted water to a boil. Place the spaetzle scraper on the edge of the pot and fill it with a portion of dough. Move the scraper back and forth slowly so that the spaetzle drop into the boiling salted water. After two to three minutes, the spaetzle are done; remove them and drain. In a pan melt butter and toss the spaetzle for 2–3 minutes with a pinch of nutmeg. Remove the roast from the sauce and let it rest wrapped in foil. Strain the sauce, add raisins and reduce further or add more broth if desired. Turn off the heat and stir in the remaining cold butter. Season with salt and pepper. Slice the roast; serve two slices on a preheated plate with spaetzle and a drizzle of raisin sauce. Garnish the plate with carrot blossoms and parsley.