Boiled Beef with Red Wine Sauce

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Boiled Beef with Red Wine Sauce
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Difficulty:
moderate
Difficulty
Preparation:
2 h. 40 min.
Preparation
ready in 3 d. 2 h. 40 min.
Ready in

Ingredients

for
6
For the beef
1 ½ kilograms Beef
For the marinade
2 onions
4 cloves
1 bunch Soup vegetables
300 milliliters dry Red wine
150 milliliters White vinegar
1 bay leaf
1 tsp peppercorns
1 tsp Juniper berries
For preparing
40 grams clarified butter
250 milliliters Beef broth
4 Tbsps raisins
salt
peppers
sugar
dark sauce thickener (as desired)
For the dumplings
1 shallot
1 Tbsp butter
500 grams White roll
250 milliliters lukewarm milk
2 eggs
2 Tbsps freshly chopped parsley
salt
Nutmeg
freshly ground peppers
For the cabbage
1 Red cabbage (1 kg or 2.2 pounds)
300 grams tart Apple
1 onion
2 Tbsps Lard
1 tsp sugar
100 milliliters White vinegar
300 milliliters dry Red wine
salt
1 Cinnamon stick
5 allspice
How healthy are the main ingredients?
BeefAppleraisinsparsleysugaronion

Preparation steps

1.

For the beef: Rinse beef, pat dry, tie with kitchen twine and place in a bowl with a lid.

For the marinade: Peel onions and stud with cloves. Rinse, peel and coarsely chop soup vegetables. Boil onion, soup vegetables, 1.5 liters (approximately 6 cups) of water, red wine, vinegar and spices in a pot. Let cool and pour over beef. Cover and marinate in the refrigerator for up to 3 days, turning occasionally.

Remove from marinade and dab dry. Heat fat in a pan and sear beef on all sides. Deglaze with broth and simmer over medium heat for 2 hours. Remove beef and let rest in aluminum foil for 10 minutes.

Add 1/8 liter (approximately 0.5 cups) of sifted marinade to pan and cook. Stir in raisins and season with salt, pepper and sugar. Thicken, as desired, with cornstarch. 

2.

For the dumplings: Peel and mince shallots. Heat butter in a pan and sauté shallots until soft. Thinly slice rolls and soak in milk. Stir in eggs, parsley, shallot, salt and pepper and mix well. Let rest for about 20 minutes, season with salt, nutmeg and pepper, then shape into round dumplings and cook in simmering salted water for 20 minutes.

3.

For the cabbage: Rinse and shred cabbage. Rinse, quarter, core and wedge apples. Peel and mince onion. Heat lard in a saucepan, sauté cabbage and onion. Add sugar and caramelize, then add apples. Deglaze with vinegar and wine. Season with cinnamon and allspice. Simmer for 1 hour.

4.

Slice beef and serve with dumplings and cabbage.

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