Red Wine Braised Beef

Ingredients

• 2 onions
• 1 bunch soup vegetables
• 750 g beef (round, top round, chuck)
• 1 bay leaf
• 4 cloves
• 1 tsp peppercorns
• 1 tsp juniper berries
• 1 Garlic clove
• 400 ml dry red wine
• 100 ml white wine vinegar
• 70 g clarified butter
• 50 g flour (type 405)
• 250 ml meat broth
• 20 g sugar
• 4 tbsp raisins (optional)
• 1 tsp Cornstarch
• Pepper
• 4 tbsp butter
• nutmeg
• 8 pre-made dumplings
• 400 g red cabbage

Instructions

1. 1.

   First prepare the marination for the roast. Peel and dice the onions and clean the soup vegetables into 1 cm cubes. Place the beef with the vegetables in a sealable container, sprinkle the spices and peeled garlic over them, pour wine and vinegar on top, seal, and let it marinate for at least three days, turning daily.

2. 2.

   Heat 40 g clarified butter in a braising pot. Remove the beef from the marination, pat dry, coat with flour, and brown all sides in hot butter. Add some of the vegetables from the marination and brown them too. Then pour in a bit of the marination liquid and meat broth, cover, and braise. Add more liquid as needed during cooking. The total cooking time is between 1½ and 2½ hours.

3. 3.

   In another pot melt 30 g clarified butter, brown sugar until light yellow, then add flour. Roast everything to a golden color, then pour in 500 ml of the braising liquid from the roast. Simmer for about ten minutes. Strain the sauce if desired, add raisins, bring to a boil again, thicken with a slurry of cornstarch and water, and season with salt, nutmeg, and pepper.

4. 4.

   Warm the red cabbage in a pot over medium heat for 10–15 minutes. Gently place the dumplings in another pot with hot but not boiling water and let them sit for 10–15 minutes. Slice the finished roast, drizzle with sauce, and serve with the dumplings. Offer the remaining sauce and cabbage on the side.