Roast Beef with Stuffed Dumplings and Red Cabbage
Ingredients
- For the roast beef
- 750 grams Beef (shoulder)
- salt
- freshly ground peppers
- thyme
- Sage (to taste)
- rosemary (to taste)
- 50 grams clarified butter
- 2 onions
- 2 carrots
- ½ Celery root
- ½ Leek
- 1 pc bread crust
- 1 bay leaf
- 1 garlic clove
- 375 milliliters hot Broth
- 4 Tbsps Sour cream
- 1 tsp Tomato paste
- For the red cabbage
- 750 grams Red cabbage
- 30 grams clarified butter
- 1 Tbsp sugar
- 1 onion
- 1 Apple
- 4 Tbsps Vinegar
- salt
- 2 bay leaves
- 3 cloves (whole)
- 250 milliliters Liquid (such as broth o red wine)
- 2 Tbsps Red currant jelly
Preparation steps
Preheat oven to 200°C (approximately 400°F).
Rinse and trim beef, rub with spices and herbs and set in a roasting pan. Heat butter and pour over beef.
Cut vegetables into 1 cm (approximately 1/3 inch) cubes and place with bread crust, bay leaves and peeled garlic clove around roast in roasting pan.
Bake until roast and vegetables are browned, about 1 1/2 hours. Baste roast often and turn over halfway through cooking time. Add more broth to roasting pan if needed for basting.
About 10-15 minutes before end of the roasting time, spread sour cream over roast and let brown slightly.
Remove roast from pan and cover to keep warm.
For the gravy, pour broth into roasting pan to deglaze. Bring broth mixture to a boil, then puree and strain. Cut roast into slices and top with a little gravy. Reserve remaining gravy for serving.
For the stuffed dumplings, peel 750 g (approximately 1 1/2 pounds) potatoes, coarsely chop and boil.
Peel remaining potatoes, grate finely and press frimly in a strainer to remove moisture. Let stand to drain well.
Cut bread into cubes. Melt butter and sauté bread cubes until golden. Lightly season toasted bread cubes with salt.
Drain boiled potatoes, mash and stir into grated potatoes while still hot.
Season potato mixture with salt and nutmeg and mix to a dough-like consistency.
Bring a large pot of salted water to a boil.
Divide potato mixture into dumplings about the size of tennis balls and place croutons in the centers. Place dumplings in boiling salted water, reduce heat and simmer about 20 minutes.
For the cabbage, peel onions and apples and finely chop. Rinse cabbage, remove core and grate. In a large saucepan, melt butter and stir in sugar until browned. Add onion and apple cubes to browned sugar and sauté briefly. Stir cabbage and cooking liquid of choice into saucepan, season with salt and mix well. Stir bay leaves, cloves and red currant jelly into cabbage and simmer over medium heat until vegetables are soft, about 45 minutes. Stir in additional cooking liquid if needed. Serve sliced roast with gravy, stuffed dumplings and red cabbage.
