Roast Beef with Raisin Sauce and Spaetzle

Preheat the oven to 160°C (approximately 325°F) convection.

Trim the leeks, cut into rings and rinse well. Peel the onions and chop roughly. Peel and dice the celery root and the carrots.

Rinse the meat, pat dry and season with salt and pepper. Heat 2 tablespoons oil in a Dutch oven and brown the meat on all sides. Remove with a slotted spoon. Add the remaining oil to the pan and saute the onion, celery root and carrots until browned. Add the tomato paste and the leeks, sauté briefly, add the red wine and cook until reduced by half. Pour in the remaining wine.

Boil until reduced by half again and add some broth. Add the bay leaf, juniper berries, cloves and peppercorns, return the meat to the pan, cover and simmer 1 hour. Uncover and cook, stirring occasionally for 1 hour, adding more broth as needed and turning the meat in the pan juices.

For the spaetzle: In the bowl of an electric mixer fitted with the dough hook, combine the flour, eggs, salt and about 3 tablespoons of water and knead until the dough is thick but pourable. Cover and let stand 15 minutes. Bring a large pot of salted water to a boil. Scrape the spaetzle dough through a spaetzle maker or the large holes of a grater or colander into the boiling water.