Roast Burgundy with Savoy cabbage and carrot vegetables and butter

Name: Roast Burgundy with Savoy cabbage and carrot vegetables and butter
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 1.2 kg Braised beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Flour; 3 TABLESPOONS Oil; 6 medium-sized onions; 400 g Carrots; 1 (750 ml) bottle of red wine (e.g. Burgundy); 2 Bay leaves; 2 Twigs of thyme and rosemary; 200 ml clear broth (instant); 1 (approx. 800 g) Head Savoy cabbage; 200 g Spätzle; 2 TABLESPOONS Cornstarch; 7-10 Tbsp grated nutmeg; 100 g Diced bacon; 50 g Butter; 7-10 Tbsp Parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

1.2 kg Braised beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Flour
3 TABLESPOONS Oil
6 medium-sized onions
400 g Carrots
1 (750 ml) bottle of red wine (e.g. Burgundy)
2 Bay leaves
2 Twigs of thyme and rosemary
200 ml clear broth (instant)
1 (approx. 800 g) Head Savoy cabbage
200 g Spätzle
2 TABLESPOONS Cornstarch
7-10 Tbsp grated nutmeg
100 g Diced bacon
50 g Butter
7-10 Tbsp Parsley

Directions

1
Wash the braised beef, dab dry and season with salt and pepper. Dust with flour. Heat 2 tablespoons of oil in a frying pan and fry the roast on all sides. In the meantime, peel and quarter 4 onions, add them to the roast and fry them. Peel, wash and roughly dice 1 carrot and fry it. Deglaze with about 1/3 of the red wine. Add laurel, thyme and rosemary.
2
Cover and braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 2 1/2 hours. Add the rest of the red wine and the stock little by little. Clean, wash and cut the savoy cabbage into large pieces. Peel and wash the remaining carrots and cut them into thin slices. Cook spaetzle in boiling salted water for about 12 minutes. Peel remaining onions. Finely dice 1 onion and cut the rest into fine slices. Heat the remaining oil in a pot. Sauté diced onions in it. Add savoy cabbage and carrots and fry covered for about 8 minutes. Season with salt and nutmeg. Keep braised beef warm. Pour the stock through a sieve into a pot and bring to the boil.
3
Heat the remaining oil in a pot. Sauté diced onions in it. Add savoy cabbage and carrots and fry covered for about 8 minutes. Season with salt and nutmeg. Keep braised beef warm. Pour the stock through a sieve into a pot and bring to the boil. Season to taste with salt and pepper. Stir starch with 2 tablespoons of water until smooth and thicken the stock. Fry the remaining onion and diced bacon in a pan. Cut open the roast burgundy and arrange on a plate with the savoy cabbage and carrot vegetables. Pour sauce over the meat, sprinkle with bacon onions and garnish with parsley. Serve spaetzle separately. Lightly brown the butter in a pan and pour over the spaetzle
4
Season to taste with salt and pepper. Stir starch with 2 tablespoons of water until smooth and thicken the stock. Fry the remaining onion and diced bacon in a pan. Cut open the roast burgundy and arrange on a plate with the savoy cabbage and carrot vegetables. Pour sauce over the meat, sprinkle with bacon onions and garnish with parsley. Serve spaetzle separately. Lightly brown the butter in a pan and pour over the spaetzle