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🍽️ Tender braised beef with red cabbage and stuffed potato dumplings

831 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg beef braising joint
• 2 onions
• 4 cloves
• 1 bunch soup vegetables
• 300 ml dry red wine
• 150 ml white wine vinegar
• 1 bay leaf
• 1 tsp peppercorns
• 1 tsp juniper berries
• 40 g clarified butter
• 0.25 l meat broth
• 50 g raisins
• salt
• pepper (from the mill)
• sugar
• 1 tbsp dark sauce thickener
• 2 tbsp almond kernels (sliced and toasted)
• 1.25 kg potatoes
• 150 g flour
• 2 eggs
• 1 bunch parsley (chopped)
• salt
• 2 tbsp cornstarch
• 2 slices white bread
• 2 tbsp butter

Instructions

1. 1. Rinse the meat under cold water and pat it dry with kitchen paper.
2. 2. Tie the meat with kitchen twine to help it keep its shape.
3. 3. Place the meat in a lidded bowl.
4. 4. Peel the onions and press the cloves firmly into them.
5. 5. Clean the soup vegetables, wash them, and cut them into coarse chunks.
6. 6. Put the spiced onions and vegetables into a pot.
7. 7. Pour in 1.5 liters of water, red wine, vinegar, and the remaining spices.
8. 8. Bring the marinade to a boil and then let it cool down.
9. 9. Pour the cooled marinade over the meat in the bowl.
10. 10. Cover the bowl and place it in the refrigerator overnight.
11. 11. Turn the meat occasionally to ensure even marinating.
12. 12. Take the meat out of the marinade the next day and pat it dry.
13. 13. Heat fat in a casserole dish and sear the meat on all sides over high heat.
14. 14. Deglaze the meat with broth.
15. 15. Braise the meat at approximately 180 degrees Celsius for two hours.
16. 16. Remove the cooked meat from the pot and keep it warm.
17. 17. Peel the potatoes and wash them thoroughly.
18. 18. Boil the potatoes in salted water for about 25 minutes until tender.
19. 19. Drain the water and press the hot potatoes through a potato ricer.
20. 20. Knead flour, eggs, and salt into the potatoes to form a smooth dough.
21. 21. Remove the crust from the white bread and cut the bread into small cubes.
22. 22. Fry the bread cubes in hot butter until golden brown on all sides.
23. 23. Let the toasted bread cubes drain on kitchen paper.
24. 24. Mix the bread cubes with chopped parsley.
25. 25. Bring plenty of salted water to a boil.
26. 26. Mix the starch with cold water until smooth.
27. 27. Pour the starch mixture into the hot water.
28. 28. Wet your hands and form large dumplings from the dough.
29. 29. Press a indentation into each dumpling and fill it with the bread and parsley mixture.
30. 30. Seal the dumplings carefully so the filling does not leak out.
31. 31. Cook the dumplings over low heat for about 20 minutes.
32. 32. Slice the meat.
33. 33. Serve the meat with the sauce and the warm dumplings.
34. 34. Sprinkle the dish with almonds.
35. 35. Serve the red cabbage on the side.

Nutrition per serving

• kcal: 831
• Protein: 69 g · Fett/Fat: 22 g · Carbs: 79 g