Festive Beef Pot Roast with Red Cabbage and Potato Dumplings
Main course
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Cook Time
4 h
Servings
10
Difficulty
Hard
Prep Time
90 Min
This Thermomix® recipe for Festive Beef Pot Roast with Red Cabbage and Potato Dumplings is ready in 4 h and yields 10 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This beef pot roast is a real festive dish! The tender beef, braised in spicy red wine and aromatic spices, literally melts in your mouth. Traditionally, I serve it with homemade potato dumplings and a fruity red cabbage. The preparation takes a little time, but the effort is definitely worth it. Especially in autumn and winter, this dish is an absolute culinary delight and perfect for a festive family meal. If you like, you can prepare the red cabbage the day before.
Ingredients (24 ingredients)
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3 kg Beef roast
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2 Bd. Soup vegetables
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4 piece Onions
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4 tbsp Clarified butter
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2 Stange(n) Cinnamon
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3 piece Star anise
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13 piece Cloves
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1 tsp Allspice (ground)
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1 tsp Cardamom (ground)
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3 tbsp Tomato paste
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500 ml Red wine
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1 l Vegetable broth
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1.5 kg Red cabbage
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3 piece Apples
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1 tbsp Sugar
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1 tbsp Apple vinegar
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350 ml Apple juice
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2 piece Bay leaves
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to taste Salt
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to taste Pepper
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3 kg Potatoes (floury)
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480 g Potato starch
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150 g Margarine
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8 tbsp Cornstarch
Preparation (14 steps)
Prepare soup vegetables and onions
Clean, wash and, if necessary, peel the soup vegetables and chop coarsely. Peel and quarter 3 onions. Put both in the mixing bowl and chop for 5 sec./level 5. Transfer and set aside.
Sear beef (NOT in the Thermomix!)
Pat the meat dry. Heat 2 tablespoons of clarified butter in a large pot with a lid. Add the meat and sear sharply on all sides. Remove from the pot and set aside.
Sauté soup vegetables and spices
Add the prepared soup vegetables and the chopped onions together with the cinnamon sticks, star anise, cloves, allspice and cardamom to the pot and sauté briefly.
Sauté tomato paste and deglaze
Add 3 tablespoons of tomato paste and sauté briefly. Deglaze with 500 ml of red wine and 1 l of vegetable broth.
Simmer pot roast
Add the meat and simmer covered over low heat for about 3 hours. Turn the meat halfway through the cooking time.
Prepare red cabbage
Wash the red cabbage, remove the stalk and finely slice the leaves. Peel and finely dice 1 onion and the apples.
Sauté onions and apples
Heat 2 tablespoons of clarified butter in a saucepan and briefly sauté the diced onion in it. Add the diced apples and 1 tablespoon of sugar and sauté for 3 min./120°C/level 1.
Simmer red cabbage
Add the sliced red cabbage and 1 tablespoon of apple vinegar and simmer covered for 10 minutes. Then pour in 350 ml of apple juice and the bay leaves and simmer covered for about 35 minutes. Season with salt and pepper.
Cook potatoes
Wash 3 kg of potatoes and cook in salted water until done. Peel and mash with a potato masher. Let evaporate briefly.
Prepare potato dough
Put the mashed potatoes, 150 g margarine, 480 g potato starch and 2 teaspoons of salt in the mixing bowl and knead for 2 min./kneading stage to form a smooth dough.
Form dumplings
Divide the dough into 36 equal portions and form into round dumplings.
Let dumplings steep
Bring salted water to a boil in a large pot, reduce the heat a little and then let the dumplings steep in portions for about 20 minutes until they float to the surface. Remove and drain.
Prepare sauce
Remove the finished meat from the roaster and let it rest wrapped in aluminum foil for 10 minutes. Strain the sauce through a sieve and return to the mixing bowl. Mix 8 tablespoons of cornstarch with some water, add to the sauce and bring to the boil for 5 min./100°C/level 2. Season with salt and pepper.
Serve
Cut the meat, serve with sauce, dumplings and red cabbage.
Finished cooking? Great! 🎉
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Created by
Marie Mayer
9
Rezepte
0
Kochbücher
Allergens
- Celery
- Cereals containing gluten
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