Marinated Beef and Potato Dumplings
- For the meat
- 1 ½ kilograms Beef
- For the sauce
- 2 onions
- 4 cloves
- 1 bunch Soup vegetables
- 300 milliliters dry Red wine
- 150 milliliters White vinegar
- 1 bay leaf
- 1 peppercorns
- 1 Juniper berries
- 40 grams clarified butter
- 250 milliliters Beef broth
- 2 tablespoons Tomato paste
- 2 slices Black bread
- 4 tablespoons raisins
- 100 grams acid Whipped cream
For the meat: Rinse beef, pat dry, tie with kitchen twine and place in a bowl with a lid.
Fo the sauce: Peel onions and stud with cloves. Rinse, peel and coarsely chop soup vegetables. Boil onion, vegetables, 1.5 liters (approximately 6 cups) of water, red wine, vinegar and spices in a saucepan. Let cool and pour over beef. Cover and marinate in the refrigerator for up to 3 days, turning occasionally.
Remove beef from marinade and pat dry. Heat fat in a pan and sear beef on all sides. Deglaze with broth and 250 ml (approximately 1 cup) of marinade. Add tomato paste and crumbled rye bread and roast in an oven preheated to 180°C (approximately 350°F) for 2 hours.
Remove from oven, wrap beef in foil and let rest for 10 minutes. Soak raisins in warm water. Strain pan juices through a sieve, season with salt, pepper and sugar. Stir in sour cream and raisins, then boil.
For the dumplings: Peel, rinse and boil potatoes for 20 minutes in salted water. drain and press through a ricer. Combine potatoes, flour, eggs and salt. Bring a large pot of salted water to boil. Shape dough into dumplings and cook in boiling water for 20 minutes. Remove and drain well.
Carve beef and drizzle with sauce. Serve with dumplings.