Sour Roast with Potato Dumplings

Ingredients

• 1.5 kg beef pot roast (pre‑cooked, shoulder/neck)
• 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
• 2 tbsp Tomato paste
• 2 slices rye bread
• 1.25 kg potatoes
• 150 g flour
• 2 Eggs
• Salt
• 2 tbsp Cornstarch
• pepper (ground)
• sugar
• 75 g sour cream

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 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, let cool, then pour over the meat. Cover and marinate in the refrigerator for three days, turning occasionally.

2. 2.

   Remove the meat from the brine, pat dry, and sear it all around in hot clarified butter until browned. Deglaze with broth and 250 ml of the brine, add tomato paste and crumbled rye bread, and simmer over medium heat for two hours.

3. 3.

   For the potato dumplings, peel, wash, and boil potatoes in salted water for 20 minutes. Drain and press through a potato ricer while hot. Knead the mash with flour, eggs, and salt into a dough. Bring plenty of salted water to a boil. Dissolve cornstarch in cold water, then stir it into the boiling water. With damp hands, shape dumplings from the dough and cook them in the hot water for 20 minutes.

4. 4.

   Remove the meat and let it rest in aluminum foil for ten minutes. Strain the sauce through a sieve and season with salt, pepper, and sugar. Stir in sour cream and gently warm. Slice the roast, arrange on plates with the dumplings, drizzle with sauce, and serve immediately.