Sour Roast Beef with Red Wine Sauce and Dumplings

Ingredients

• 1.5 kg beef pot roast
• 2 onions
• 4 cloves of peppercorns
• 1 bunch 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
• 250 ml meat broth
• 4 tbsp raisins
• Salt
• Pepper
• sugar
• dark sauce thickener (optional)
• 1 Shallot
• 1 tbsp butter
• 500 g stale rolls
• 250 ml lukewarm milk
• 2 Eggs
• 2 tbsp freshly chopped parsley
• Salt
• nutmeg
• ground pepper
• 1 head red cabbage (≈1 kg)
• 300 g tart apples
• 1 onion
• 2 tbsp pork lard
• 1 tsp sugar
• 100 ml white wine vinegar
• 300 ml dry red wine
• Salt
• 1 cinnamon stick
• 5 allspice berries

Instructions

1. 1.

   Rinse the meat, pat dry, tie with kitchen twine and place in a covered bowl. Peel the onions and pierce them with cloves. Clean, wash, and roughly chop the vegetable mix. Combine both with 1.5 L water, red wine, vinegar, and spices in a pot; bring to a boil, let cool, then pour over the meat. Cover and refrigerate for up to three days, turning occasionally. Remove the meat from the brine, pat dry, and sear all sides in hot fat. Deglaze with broth and simmer on medium heat for 2 hours. Take out the meat and let rest in foil for 10 minutes. For the sauce, strain 1/8 L of the brine through a sieve into the cooking liquid. Add raisins. Season with salt, pepper, and sugar, then thicken with sauce thickener if desired.

2. 2.

   For the dumplings, peel and finely dice the shallot; sauté in hot butter until translucent. Slice stale rolls into thin pieces and pour milk over them. Add eggs, parsley, shallot, salt, and pepper; mix well. Let sit for about 20 minutes, season with salt, nutmeg, and pepper, then shape round dumplings and boil in salted water for roughly 20 minutes.

3. 3.

   Clean the red cabbage, cut into fine strips, wash, and drain. Wash apples, quarter them, remove cores, and slice into wedges. Dice the onion finely. Heat lard in a pot; sauté cabbage and onion until softened. Add sugar, lightly caramelize, then add apples. Deglaze with vinegar and red wine, add cinnamon stick and allspice berries. Simmer the cabbage for an hour, adding water if needed.

4. 4.

   Slice the roast beef and arrange on plates with sauce and side dishes. Serve with lingonberries.