Red Cabbage Roast with Cinnamon Sauce and Potato Gratin

Ingredients

• 1 onion
• 250 g celery root
• 1 Carrot
• 450 ml white wine vinegar
• 3 cinnamon sticks
• 6 cloves
• 2 Bay leaves
• 0.5 tsp black peppercorns
• 1 star anise
• 900 g beef roast (shoulder)
• Salt
• 1 tsp cinnamon
• 3 tbsp clarified butter
• 50 g Raisins
• 5 g cornstarch (optional)
• 2 pinch sugar
• 600 g waxy potatoes
• 200 g parsnips
• 30 g Butter
• 1 Garlic clove
• 250 ml heavy cream (at least 30% fat)
• 150 ml milk
• Salt
• pepper (ground)
• freshly grated nutmeg
• 2 Spring Onions
• 30 g cashews
• bay leaf (for garnish)

Instructions

1. 1.

   Peel and finely dice the onion, celery root, and carrot. Bring the vinegar to a boil, add the spices, and let it cool. Rinse the beef, pat dry, and place in a pot with the marinade so that the meat is covered. Alternatively, seal in a freezer bag. Marinate the beef in the refrigerator for 2 days, turning occasionally.

2. 2.

   After 2 days, remove the beef from the marinade and pat dry. Rub the beef with salt and ground cinnamon.

3. 3.

   Preheat the oven to 200°C (400°F) with both top and bottom heat.

4. 4.

   Strain the marinade through a sieve into a small pot and bring to a boil (reserve the vegetables and cinnamon sticks).

5. 5.

   Heat clarified butter in a roasting pan and sear the beef on all sides for 6 minutes.

6. 6.

   Add the reserved vegetables and cinnamon sticks, pour in 250 ml of the marinade. Cover the pan and simmer the beef over low heat for 1.5–2 hours, turning occasionally. Add raisins on the side 15 minutes before the end of cooking.

7. 7.

   For the gratin, peel and thinly slice the potatoes and parsnips. Grease a baking dish with butter, rub it with the halved garlic clove. Whisk together cream and milk, season with salt, pepper, and nutmeg. Layer the vegetables in a brick‑like pattern, pour over the cream mixture, and top with small butter pats. Bake in the preheated oven for 30–40 minutes.

8. 8.

   Meanwhile, trim and slice the spring onions diagonally. Roughly chop the cashews. Ten minutes before the gratin finishes, sprinkle it with the cashews and continue baking.

9. 9.

   When cooking is finished, remove the roast from the oven and slice. Strain the sauce through a fine sieve into a small pot and bring to a boil. If desired, thicken with a slurry of cornstarch mixed in cold water, then season with sugar, salt, and pepper.

10. 10.

    Plate the sliced roast with the sauce, garnish with cinnamon sticks and bay leaves, sprinkle with coarse salt, and serve the gratin separately.