Beef with Potato Dumplings

Peel the vegetables, trim and cut into small cubes. Rinse the meat, pat dry and transfer to a bowl along with the spices, bay leaves, vegetables, cider and vinegar. Cover and marinate in the refrigerator for 3-4 days, turning the meat occasionally.

Remove the meat from the marinade, pat dry, season with salt and pepper and sear on all sides in hot butter in a roasting pan. Strain the marinade into a bowl, remove the spices and let the vegetables drain. Remove the meat from the pan and sauté the vegetables, turning. Add the tomato paste, sauté briefly then return the meat to the pan and pour in the stock. Add enough marinade for 1/2 of the meat to be covered with liquid. Transfer to a preheated oven at 325°F to braise for 2 hours 30 minutes. 

Turn the meat over about every 30 minutes. If necessary, add a little marinade.

Meanwhile, for the dumplings: Scrub the potatoes thoroughly and boil in boiling salted water for about 25 minutes, until fork tender. Drain, let the steam evaporate, peel and press through a potato ricer. Add 2/3 of the flour, the eggs and cornstarch and season with salt and nutmeg. Gently knead to form a loose but easily moldable dough. Add more flour, if necessary. Remove the crusts from the bread and cut into small cubes. In a frying pan, melt the butter and toast the bread until golden brown. Remove, drain on paper towels and season with salt. Form the dough into 60 gram (approximately 2 ounce) portions and shape into balls with floured hands. Press with your thumb into each dumpling, fill with a few croutons then reshape into a ball. Place in boiling salted water, reduce the heat to low and simmer for about 20 minutes. Remove with a slotted spoon and keep warm.

Remove the meat from the braising liquid, wrap in aluminum foil and set aside to rest. Season the braising liquid. If necessary, mix 1 part flour with 1 part butter, add to the liquid and cook until thickened slightly.