Beef Roast in Gingerbread Sauce with Savoy Cabbage

Beef Roast in Gingerbread Sauce with Savoy Cabbage

Main Course

Save recipe

To save recipes, you need a free MixBuch account.

Sign in for free Create new account

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

76 h

Servings

6

Difficulty

Hard

Prep Time

90 min

This Thermomix® recipe for Beef Roast in Gingerbread Sauce with Savoy Cabbage is ready in 76 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This hearty beef roast in gingerbread sauce with savoy cabbage, prepared in the Thermomix®, is a festive main course for the winter season. Main ingredients are beef roast, gingerbread, savoy cabbage, carrots and celery. The preparation takes a total of 4560 minutes, the active working time is about 90 minutes. The recipe is designed for 6 servings and is ideal as a family meal or for special occasions.

Ingredients (20 ingredients)

  • 1500 g Beef roast
  • 10 piece Juniper berries
  • 200 ml White wine vinegar
  • 2 piece Bay leaves
  • 4 piece Cloves
  • 1 tsp Peppercorns black
  • 200 g Carrots
  • 200 g Celeriac
  • 2 piece Onions, medium-sized
  • 3 tbsp Clarified butter
  • to taste Salt
  • to taste Black pepper
  • 2 tbsp Wheat flour Type 405
  • 125 g Gingerbread
  • 75 g Raisins
  • 1000 g Savoy cabbage
  • to taste Nutmeg
  • 1 tsp Vegetable broth (instant)
  • 50 g Flaked almonds
  • 0.5 bunch Parsley

Preparation (10 steps)

1

Prepare marinade

Thermomix® Setting
5 sec/Speed 5

Put 10 juniper berries into the mixing bowl and chop for 5 sec./speed 5. Add 200 ml white wine vinegar, 500 ml water, 2 bay leaves, 4 cloves and 1 tsp black peppercorns and mix for 5 sec./speed 3. Pour the marinade into a bowl.

5
2

Prepare vegetables

Peel 200 g carrots, 200 g celeriac and 1 medium-sized onion and cut into coarse pieces. Put the prepared vegetables together with 1.5 kg beef roast into the bowl with the marinade. The meat should be completely covered by the marinade. Cover and leave to marinate in the refrigerator for 2-3 days, turning occasionally.

3

Fry meat (NOT in the Thermomix!)

Remove the meat from the marinade and pat dry. Collect the marinade. Heat 2 tbsp clarified butter in a roaster or stew pot. Fry the meat vigorously in it from all sides. Season with salt and black pepper. Drain the vegetables from the marinade and add to the meat. Fry for approx. 5 minutes.

4

Prepare sauce

Remove the meat and vegetables from the pot and set aside. Sprinkle 2 tbsp wheat flour Type 405 into the roaster and sauté briefly. Deglaze with the collected marinade. Crumble 125 g gingerbread and add. Put the meat and vegetables back into the pot. Cover and simmer for approx. 2 hours.

5

Strain and finish sauce

Remove the roast from the sauce. Pass the sauce through a sieve and return to the stew pot. Wash 75 g raisins, drain and add to the roast. Cover and cook for approx. 30 minutes.

6

Prepare savoy cabbage

Clean 1 head of savoy cabbage (approx. 1 kg), quarter and cut out the stalk. Cut the savoy cabbage quarters into strips, wash and drain. Peel and dice 1 medium-sized onion.

7

Steam savoy cabbage

Thermomix® Setting
15 min/212°F/Linkslauf Speed 1 100 Reverse

Put 1 tbsp clarified butter into the mixing bowl and melt for 3 min./120°C/speed 1. Add the diced onion and sauté for 3 min./120°C/speed 1. Add the cut savoy cabbage, season with salt, pepper and nutmeg. Add 125 ml water and 1 tsp vegetable broth (instant) and simmer for 15 min./100°C/reverse rotation speed 1.

900
8

Roast flaked almonds

Roast 50 g flaked almonds in a pan without fat until golden brown and add to the roast approx. 5 minutes before the end of the roasting time.

9

Chop parsley

Thermomix® Setting
3 sec/Speed 8

Wash 0.5 bunch of parsley, pat dry and put into the mixing bowl. Chop for 3 sec./speed 8. Transfer.

3
10

Arrange

Season the sauce with salt and pepper. Cut the meat into slices, cover with the sauce and sprinkle with chopped parsley. Garnish with 1 bay leaf. Serve the savoy cabbage with it. Boiled potatoes or potato dumplings taste particularly good as a side dish.

Finished cooking? Great! 🎉

Share your result with the community and download the MixBuch App!

More images

Recipe image

About this recipe

This beef roast in gingerbread sauce is more than just a recipe for me; it is a memory of cold winter days at my grandmother's. She always prepared it for Christmas or other festive occasions, and the scent of gingerbread and spices filled the whole house. The recipe has been refined over the years, and the Thermomix® preparation makes it easier than ever to bring this classic to the table today. The beef roast itself, preferably from the leg or shoulder, forms the basis of the dish. It becomes tender through the long marinating time and absorbs the aromas of juniper, bay leaf and cloves. The marinade, a mixture of vinegar and spices, not only ensures tenderness, but also a pleasant acidity that later harmonizes with the sweetness of the gingerbread. Carrots, celery and onions form the aromatic foundation for the sauce. The gingerbread, ideally a slightly drier, not too sweet gingerbread, dissolves in the sauce and gives it a unique, slightly tart sweetness and a creamy consistency. Raisins contribute an additional sweetness and a pleasant texture. The savoy cabbage, a typical winter vegetable, brings an earthy note to the game and forms a nice contrast to the rich sauce. When preparing in the Thermomix®, it is important to chop the juniper berries really finely so that they can fully develop their aroma. The meat should definitely be fried in a separate roaster, as the Thermomix® does not reach the necessary heat here to create roasted aromas. Make sure to pat the meat dry well before frying so that it turns nicely brown. When steaming the savoy cabbage in the Thermomix®, the reverse rotation is important so that the vegetables are not chopped. The flaked almonds should only be added to the roast shortly before the end of the cooking time so that they do not burn. If you prefer a vegetarian version, you can replace the beef roast with large, firm-boiling potatoes or celery slices. These should then also be marinated and fried. For a vegan version, you can use a mixture of grated almonds, applesauce and gingerbread spice instead of gingerbread. The vegetable broth should of course also be vegan. Cranberries can also be used instead of raisins, which add a slightly sour note. Serve the beef roast in gingerbread sauce with boiled potatoes, potato dumplings or bread dumplings. Red cabbage or Brussels sprouts also go perfectly with it. Garnish the dish with fresh parsley and a bay leaf. The beef roast can be prepared well in advance. It can be braised the day before and then stored in the refrigerator. The sauce can also be prepared separately and heated before serving. However, the savoy cabbage should be freshly prepared, otherwise it will lose its color and taste. Leftovers of the roast can be frozen without any problems.

Tags

#Meat #Hearty #Festive #Winter #Main course #Christmas #Wintery

Allergens

  • Gluten-containing cereals
  • Celery
  • Mustard
  • Nuts

ALL features in the app

Download the MixBuch App and save recipes offline – including MiaMix.

• Create your own recipes – from photo, URL or text

• Your favorites always with you – even offline

• Your own cookbooks & weekly plan on your phone

• Push notifications for new recipes & MiaMix updates

• MiaMix: AI cooking assistant with precise Thermomix® steps

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Similar Recipes

Based on category & tags

Festive Mallard Feast
4 h 20 min

Festive Mallard Feast

Main course

4
Festive Roast Goose with Side Dishes
3 h

Festive Roast Goose with Side Dishes

Main course

6
Festive Roast Goose
4 h 10 min

Festive Roast Goose

Main course

8
Festive Turkey Roast with Cranberry Sauce
3 h 40 min

Festive Turkey Roast with Cranberry Sauce

Main Course

8
Festive Roast Beef with Herb Crust
3 h 20 min

Festive Roast Beef with Herb Crust

Main course

8
Festive Beef Roast with Vegetable Caramel
2 h 45 min

Festive Beef Roast with Vegetable Caramel

Main course

6
Festive Venison Roast in Red Wine Sauce
14 h 15 min

Festive Venison Roast in Red Wine Sauce

Main Course

6
Festive Goose with Apple Red Cabbage and Potato Dumplings
5 h

Festive Goose with Apple Red Cabbage and Potato Dumplings

Main course

8