Sour Roast Beef with Spaetzle

Ingredients

• 300 g flour
• 200 ml water
• 3 eggs
• 0.5 tsp Salt
• 1.5 kg beef stew roast (shoulder/neck)
• 2 onions
• 4 cloves of peppercorns
• 1 bundle vegetable mix
• 300 ml dry red wine
• 150 ml white vinegar
• 1 bay leaf
• 1 tsp peppercorns
• 1 tsp juniper berries
• 40 g clarified butter
• 250 ml meat broth (from a can)
• 2 tbsp Tomato paste
• 2 slices rye bread
• sauce thickener (dark)
• 20 g Dark chocolate
• Salt
• Pepper
• sugar

Instructions

1. 1.

   Rinse the meat, pat dry, tie with kitchen twine and place in a covered bowl. Peel onions and pierce with peppercorns. 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, cool, then pour over the meat. Cover and refrigerate up to 3 days, turning occasionally. Remove the meat from the marinade, pat dry, and sear all sides in hot fat. Deglaze with broth and 250 ml of the marinade, add tomato paste and crumbled rye bread, and simmer on medium heat for 2 hours. Take out the meat and let it rest in foil for 10 minutes. Strain the sauce through a sieve, season with salt, pepper, and sugar. If needed, thicken with sauce thickener, bring to a boil once more, then grate in chocolate.

2. 2.

   For the spaetzle, mix flour and salt in a bowl, stir in some water until smooth, fold in eggs, and gradually add the remaining water until a stiff dough forms. Knead on high speed with a hand mixer until it bubbles.

3. 3.

   Heat plenty of salted water in a large pot and spoon some dough into a spaetzle press. Press the spaetzles into the simmering water, bring to a boil once, scoop out, and shock in cold water; drain.