Roast beef with gingerbread sauce and pumpkin red cabbage

Name: Roast beef with gingerbread sauce and pumpkin red cabbage
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Ingredients: 350 g Carrots; 600 g Celery Tuber; 5 red onions; 5 Stem(s) Thyme; 3 Branches of rosemary; 2.5 kg Beef from the topside; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 150 ml dark port wine; 150 ml dry red wine; 125 g Honey biscuits (brown gingerbread); 2 Bay leaves; 3 Juniper berries; 500 ml Beef stock; 2 kg Potatoes; 1 glass (370 ml) pickled pumpkin; 1 TABLESPOON clarified butter; 2 (720 ml each) Glasses of red cabbage; 75 g Raisins; 7-10 Tbsp Sugar; 250 ml Milk; 150 g Whipped cream; 75 g Butter; 7-10 Tbsp grated nutmeg

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 6

350 g Carrots
600 g Celery Tuber
5 red onions
5 Stem(s) Thyme
3 Branches of rosemary
2.5 kg Beef from the topside
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
150 ml dark port wine
150 ml dry red wine
125 g Honey biscuits (brown gingerbread)
2 Bay leaves
3 Juniper berries
500 ml Beef stock
2 kg Potatoes
1 glass (370 ml) pickled pumpkin
1 TABLESPOON clarified butter
2 (720 ml each) Glasses of red cabbage
75 g Raisins
7-10 Tbsp Sugar
250 ml Milk
150 g Whipped cream
75 g Butter
7-10 Tbsp grated nutmeg

Directions

1
Peel carrots and celery and cut them into large pieces. Peel and halve 3 onions and cut into strips. Wash thyme and rosemary, shake dry and remove leaves or needles.
2
Dab meat dry and season with salt and pepper.
3
Heat the oil in a frying pan. Fry the meat in the oil for 8-10 minutes. Remove the meat. Fry carrots, celery and onions for about 4 minutes, turning them over. Put the meat back into the roaster, deglaze with port and red wine and let it boil down for 2-4 minutes.
4
Cut half of the gingerbread into pieces. Add bay leaf, juniper berries, rosemary and thyme to the roaster. Pour on the stock, add the gingerbread, bring to the boil and simmer covered for 2 1/2-3 hours.
5
Peel and wash the potatoes and cook them in salted water for about 25 minutes until soft. In the meantime peel 2 onions, cut them in half and cut them into thin strips. Drain the pumpkin in a sieve. Heat the lard in a pot.
6
Brown the onions for about 3 minutes while turning. Add red cabbage and simmer at medium heat for 12-14 minutes. Add pumpkin and raisins 3-4 minutes before end of cooking time. Season to taste with salt, pepper and sugar.
7
Heat milk, cream and butter in a saucepan. Drain the potatoes and let them evaporate briefly, add the milk mixture and mash everything to a puree. Season to taste with salt and nutmeg.
8
Remove meat from the roaster and keep warm. Cut the rest of the gingerbread into small pieces. Pass the braising stock through a sieve into a pot, bring to the boil, stir in the gingerbread and simmer for about 8 minutes.
9
Heat red cabbage and mashed potatoes again. Season the sauce with salt and pepper. Cut the meat into slices and arrange on a plate with the red cabbage. Pour some sauce over the roast. Add the remaining sauce and mashed potatoes.