Boiled Beef with Red Wine Sauce
Ingredients
- 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
Preparation steps
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.
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.
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.
Slice beef and serve with dumplings and cabbage.