Wash the meat and dab dry. Clean, peel, wash and dice soup vegetables. Heat the oil in a roasting pan and fry the meat thoroughly all around. Remove and season with salt and pepper. Fry the soup vegetables in the frying fat. Stir in tomato paste, marjoram and bay leaf.
Add meat and deglaze with red wine and about 150 ml water. Cover and braise for about 1 1/2 hours at a mild heat. Gradually pour over with about 600 ml water. In the meantime wash and halve the figs. Add the figs 20 minutes before the end of the cooking time and cook them. Remove meat, wrap in aluminium foil and let it rest covered for about 15 minutes. In the meantime, heat clarified butter in a pan and fry the spaetzle until golden brown. Peel and quarter the shallots. Heat 1 teaspoon of oil in a saucepan. Brown the shallots in it. Stir in currant jelly.
In the meantime, heat clarified butter in a pan and fry the spaetzle until golden brown. Peel and quarter the shallots. Heat 1 teaspoon of oil in a saucepan. Brown the shallots in it. Stir in currant jelly. Pour stock through a sieve into the pot, bring to the boil. Mix 1 tablespoon of water and cornstarch, thicken the sauce with it and let it boil for at least 1 minute. Season to taste with salt and pepper. Cut the roast into slices. Arrange roast, sauce and figs on plates and garnish with marjoram. Serve with spaetzle
Pour stock through a sieve into the pot, bring to the boil. Mix 1 tablespoon of water and cornstarch, thicken the sauce with it and let it boil for at least 1 minute. Season to taste with salt and pepper. Cut the roast into slices. Arrange roast, sauce and figs on plates and garnish with marjoram. Serve with spaetzle
With 6 people: