Braised Beef with Red Cabbage and Stuffed Potato Dumplings

Ingredients

• 1.5 kg beef roast
• 2 onions
• 4 cloves of garlic
• 1 bundle vegetable mix
• 300 ml dry red wine
• 150 ml white wine vinegar
• 1 bay leaf
• 1 tsp peppercorns
• 1 tsp juniper berries
• 40 g clarified butter
• 0.25 l meat broth
• 50 g Raisins
• Salt
• pepper (ground)
• sugar
• 1 tbsp dark sauce thickener
• 2 tbsp almonds (chopped and toasted)
• 1.25 kg potatoes
• 150 g flour
• 2 Eggs
• 1 bundle parsley (chopped)
• Salt
• 2 tbsp Cornstarch
• 2 slices white bread
• 2 tbsp butter

Instructions

1. 1.

   Rinse the meat, pat dry, tie with kitchen twine and place in a covered bowl. Peel onions and pierce with cloves of garlic. Clean vegetable mix, wash and roughly chop. Combine both with 1.5 l water, red wine, vinegar and spices in a pot, bring to boil, let cool and pour over the meat. Cover and refrigerate overnight, turning occasionally. Remove the meat from the marinade, pat dry and sear all sides in hot clarified butter. Deglaze with broth and simmer on medium heat (about 180°C) for 2 hours. Take out the meat and rest in foil for 10 minutes. For the sauce, strain about 1/8 l of the marinade into a strainer to obtain the braising liquid. Add raisins. Season with salt, pepper and sugar. Stir in the sauce thickener until desired consistency, bring to boil and simmer for another 5 minutes.

2. 2.

   Peel potatoes, wash and cook in salted water for about 25 minutes. Drain and press hot potatoes through a potato masher. Knead with flour, eggs and salt into a dough.

3. 3.

   Toast white bread cubes in hot butter until golden brown, remove and drain on kitchen paper. Mix with parsley.

4. 4.

   Bring plenty of salted water to boil. Dissolve cornstarch in cold water, add to the boiling water. With damp hands form dumplings from the potato dough, placing some toasted bread cubes into each center. Cook dumplings in simmering salted water for about 20 minutes.

5. 5.

   Slice the meat and serve with sauce and dumplings. Sprinkle almonds on top and optionally serve with red cabbage.