Burgundy roast with roasted spaetzle and leaf salad

Name: Burgundy roast with roasted spaetzle and leaf salad
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 10
Ingredients: 1 bunch of greens; 2 large onions; 3 kg Braised beef; 15 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (750 ml) Bottle Spätburgunder; 750 ml Vegetable broth; 10 Juniper berries; 2 TEASPOONS black peppercorns; 5 Cloves; 3 Bay leaves; 500 g Spätzle; 200 g Butter; 150 g Breadcrumbs; 1.5 kg Mushrooms; 150 g streaky smoked bacon; 6 TABLESPOONS White wine vinegar; 100 g thickened cranberries; 150 g Lamb's lettuce; 1 Rocket salad; 400 g Tomatoes; 1 collar Parsley; 800 ml Beef stock; 4 TSP Demi-glace (concentrated roast stock); 60 g Cornstarch; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 10

1 bunch of greens
2 large onions
3 kg Braised beef
15 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (750 ml) Bottle Spätburgunder
750 ml Vegetable broth
10 Juniper berries
2 TEASPOONS black peppercorns
5 Cloves
3 Bay leaves
500 g Spätzle
200 g Butter
150 g Breadcrumbs
1.5 kg Mushrooms
150 g streaky smoked bacon
6 TABLESPOONS White wine vinegar
100 g thickened cranberries
150 g Lamb's lettuce
1 Rocket salad
400 g Tomatoes
1 collar Parsley
800 ml Beef stock
4 TSP Demi-glace (concentrated roast stock)
60 g Cornstarch
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Clean or peel and wash the soup greens. Peel 1 onion and dice everything. Wash the roast, dab dry. Heat 3 tablespoons of oil in a roaster. Brown the roast thoroughly all around, remove. Fry vegetables and onion in the frying fat. Place the roast on top, season with salt and pepper. Deglaze with wine and stock. Add juniper, peppercorns, cloves and laurel, bring to the boil once. Cover and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 4 hours
2
Cook the pasta in boiling salted water according to the instructions on the packet. Drain and let drain. Heat butter in a large pan and fry the spaetzle in portions. Add breadcrumbs and fry until golden brown. Spread on two baking trays lined with baking paper. Clean and trim the mushrooms, halve depending on size
3
For the salad peel 1 onion and chop finely. Cut the bacon into strips. Heat 6 tablespoons of oil in a frying pan and fry the bacon. Add onion and fry briefly. Remove from heat and add vinegar. Add cranberries, stir and season with salt and pepper. Wash and clean the salad and drain well. Cut romaine lettuce into strips. Wash, clean and cut the tomatoes into pieces. Wash parsley, shake dry. Pluck off leaves and chop finely, except for something to garnish
4
Heat 6 tablespoons of oil in portions in a large pan and fry the mushrooms until golden brown, season with salt and pepper. Remove the roast from the roaster and put it aside covered with aluminium foil. Re-heat the pasta in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer). Pour sauce through a sieve. Add stock and demi glace, bring to the boil. Let simmer for about 5 minutes. Stir the starch with a little water until smooth, thicken the sauce with it and season to taste again. Mix all salad ingredients with the vinaigrette
5
Cut the roast into slices, arrange on a plate with some sauce and mushrooms, add the rest of the sauce. Sprinkle with chopped parsley, up to 2 tablespoons, and garnish with parsley set aside. Sprinkle the remaining parsley over the spaetzle. Serve spaetzle and salad with the roast