Sour Roast with Dumplings

Ingredients

• 2 onions
• 200 g celery root
• 2 carrots
• 500 ml dry red wine
• 100 ml red wine vinegar
• 1 bay leaf
• 3 Cloves
• 1 tsp peppercorns
• 1 tsp juniper berries
• 1.2 kg beef stew roast (e.g., from the shoulder)
• Salt
• Pepper
• 3 tbsp clarified butter
• 1 tbsp Tomato Paste
• 50 g Raisins
• 1 tsp beetroot juice

Instructions

1. 1.

   Peel and dice the onions, celery root, and carrots. Add wine, vinegar, and about 250 ml water to a pot. Add spices and bring to a boil, then let cool.

2. 2.

   Rinse the meat, pat dry, and place in a large bowl or pot. Pour the brine over it so that the meat is covered. If needed, add more red wine and cover for 2–3 days in the refrigerator, turning 2–3 times.

3. 3.

   Remove the meat from the brine, pat dry, season with salt and pepper, and sear all sides in hot clarified butter in a roasting pan. Remove again.

4. 4.

   Strain the brine through a sieve and brown the drained vegetables in the pan. Briefly sauté tomato paste, then deglaze with some of the brine. Return the meat to the pan so that it is about halfway submerged. Cover and simmer gently for 2½–3 hours, turning occasionally and adding liquid as needed.

5. 5.

   Take the meat out and wrap in foil. Strain the sauce through a sieve and reduce if desired or add more liquid. Thicken with starch if you want more body. Add raisins to the sauce, let simmer a few minutes, sweeten with beetroot juice, season with salt and pepper, and serve with sliced sour roast.

6. 6.

   Serve dumplings as desired alongside.