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🍽️ Tender beef roast with mushroom sauce, Brussels sprouts, and spaetzle

1084 kcal · 240 min · 4 servings

Ingredients

• 1 kg beef (from the round)
• 750 ml robust red wine
• 6 peppercorns
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 bay leaf
• salt
• pepper (freshly ground)
• 4 tbsp sunflower oil
• 2 tbsp balsamic vinegar
• 1 bunch soup vegetables
• 2 onions
• 2 tomatoes
• 1 veal bone
• 3 tbsp crème fraîche
• 200 g mixed wild mushrooms
• 20 g butter
• 600 g flour
• 3 eggs
• 125 ml water
• 80 g butter
• salt
• 3 tbsp chopped hazelnuts (roasted)
• 600 g Brussels sprouts
• 20 g butter
• nutmeg
• salt
• pepper (freshly ground)

Instructions

1. 1. Pour the red wine into a bowl.
2. 2. Add peppercorns, rosemary, thyme, and the bay leaf.
3. 3. Place the meat in the marinade.
4. 4. Let the meat marinate for at least two days.
5. 5. Preheat the oven to 170 degrees Celsius.
6. 6. Remove the meat from the marinade.
7. 7. Pat the meat dry with kitchen paper.
8. 8. Wrap the meat with a long string.
9. 9. Tie the meat securely to keep its shape.
10. 10. Rub the meat generously with salt and pepper.
11. 11. Wash the vegetables for the stock.
12. 12. Chop the stock vegetables into small pieces.
13. 13. Peel the onion.
14. 14. Cut the onion into quarters.
15. 15. Halve the tomatoes.
16. 16. Remove the core of the tomatoes.
17. 17. Chop the tomatoes finely.
18. 18. Heat the oil in a casserole dish.
19. 19. Sear the meat on all sides.
20. 20. Deglaze the meat with about 200 milliliters of the marinade.
21. 21. Add the vinegar.
22. 22. Let the liquid reduce slightly over low heat.
23. 23. Add the stock vegetables.
24. 24. Add the tomatoes.
25. 25. Add the onions.
26. 26. Add the veal bone.
27. 27. Strain the remaining marinade into the pot.
28. 28. Bring everything to a brief boil.
29. 29. Braise the roast in the covered pot for three hours in the oven.
30. 30. Turn the meat occasionally during cooking.
31. 31. Baste the meat regularly with the braising liquid.
32. 32. Wash the wild mushrooms shortly before the end of the roasting time.
33. 33. Clean the wild mushrooms.
34. 34. Heat the butter in a pot.
35. 35. Sauté the mushrooms in the butter.
36. 36. Remove the meat from the pot.
37. 37. Let the meat rest briefly.
38. 38. Remove the bone from the sauce.
39. 39. Strain the braising liquid into the pot with the mushrooms.
40. 40. Stir in the crème fraîche.
41. 41. Season the sauce with salt.
42. 42. Season the sauce with pepper.
43. 43. Mix all ingredients for the spaetzle.
44. 44. Beat the dough until bubbles form.
45. 45. Pass the dough through a spaetzle press into boiling salted water.
46. 46. Let the spaetzle boil briefly.
47. 47. Remove the cooked spaetzle with a slotted spoon.
48. 48. Rinse the spaetzle under cold water in a sieve.
49. 49. Let the spaetzle drain well.
50. 50. Heat the butter in a pan.
51. 51. Toss the spaetzle in the butter briefly.
52. 52. Stir in the hazelnuts.
53. 53. Clean the Brussels sprouts.
54. 54. Wash the Brussels sprouts thoroughly.
55. 55. Cut a cross into the stem end.
56. 56. Blanch the Brussels sprouts in boiling salted water for eight minutes.
57. 57. Drain the Brussels sprouts well.
58. 58. Toss the Brussels sprouts in melted butter.
59. 59. Season the Brussels sprouts with salt.
60. 60. Season the Brussels sprouts with pepper.
61. 61. Season the Brussels sprouts with nutmeg.
62. 62. Slice the roast.
63. 63. Plate the roast with spaetzle.
64. 64. Plate the roast with Brussels sprouts.
65. 65. Serve the dish drizzled with the sauce.

Nutrition per serving

• kcal: 1084
• Protein: 55 g · Fett/Fat: 49 g · Carbs: 86 g