← All recipes

🍽️ Tender pot roast with homemade potato dumplings and sweet-and-sour red cabbage

522 kcal · 225 min · 4 servings

Ingredients

• 2 onions
• 200 g celeriac
• 2 carrots
• 500 ml dry red wine
• 100 ml red wine vinegar
• 1 bay leaf
• 3 cloves
• 1 tsp peppercorns
• 1 tsp juniper berries
• 1.2 kg beef braising steak (e.g. from the shoulder)
• salt
• pepper
• 1 tbsp ghee
• 1 tbsp tomato paste
• 50 g raisins
• 1 tsp beet juice

Instructions

1. 1. Peel the onions, celery stalks, and carrots.
2. 2. Dice the vegetables into small cubes.
3. 3. Place the cut vegetables in a pot.
4. 4. Pour the wine, vinegar, and about 250 milliliters of water into the pot.
5. 5. Sprinkle the spices into the liquid.
6. 6. Bring the mixture to a boil on the stove.
7. 7. Remove the pot from the heat.
8. 8. Let the marinade cool down completely.
9. 9. Rinse the meat briefly with water.
10. 10. Pat the meat dry with a kitchen towel.
11. 11. Place the meat in a large bowl or pot.
12. 12. Pour the cooled marinade over the meat.
13. 13. Make sure the meat is completely covered.
14. 14. Pour in a little more red wine if necessary.
15. 15. Cover the container.
16. 16. Place the container in the refrigerator.
17. 17. Let the meat marinate for 2 to 3 days.
18. 18. Turn the meat a few times every few days.
19. 19. Remove the meat from the marinade.
20. 20. Pat the meat dry.
21. 21. Season the meat generously with salt and pepper.
22. 22. Heat ghee in a casserole dish.
23. 23. Sear the meat on all sides over high heat.
24. 24. Cook until the meat has a nice color.
25. 25. Remove the meat from the pot.
26. 26. Strain the marinade through a fine sieve.
27. 27. Separate the vegetables from the liquid.
28. 28. Brown the drained vegetables in the casserole dish.
29. 29. Stir in the tomato paste briefly.
30. 30. Lightly brown the tomato paste.
31. 31. Deglaze the vegetables with some of the strained marinade.
32. 32. Place the meat back into the casserole dish.
33. 33. Make sure the meat is half-submerged in the liquid.
34. 34. Cover the pot.
35. 35. Let the meat simmer on low heat.
36. 36. Simmer the meat for 2.5 to 3 hours.
37. 37. Turn the roast occasionally.
38. 38. Add liquid if necessary.
39. 39. Remove the finished meat from the casserole dish.
40. 40. Wrap the meat in aluminum foil.
41. 41. Keep the meat warm.
42. 42. Strain the sauce through a sieve.
43. 43. Reduce the sauce by boiling it if necessary.
44. 44. Add some liquid if the sauce is too thick.
45. 45. Stir in some starch if you want a thicker sauce.
46. 46. Add the raisins to the sauce.
47. 47. Let the raisins simmer briefly in the sauce.
48. 48. Sweeten the sauce to taste with beet syrup.
49. 49. Season the sauce with salt and pepper.
50. 50. Slice the pot roast.
51. 51. Serve the pot roast with fresh apple red cabbage.
52. 52. Serve the pot roast with homemade potato dumplings.

Nutrition per serving

• kcal: 522
• Protein: 68 g · Fett/Fat: 10 g · Carbs: 19 g