Summary

Ingredients

• 1 ½ kg roast beef
• 2 onions)
• 2 carrot (s)
• 0.25 ¼ celeriac
• 2 bay leaves
• 2 carnation (s)
• 4 juniper berries
• 4 grains allspice
• 1 tablespoon tomato paste
• 2 tablespoon plum jam, (plum jam)
• 500 ml meat stock
• 700 ml mulled wine
• Clarified butter
• salt and pepper

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Instructions

1. Rub the meat well with salt and pepper and fry all over in hot clarified butter.
2. Chop the onion and vegetables and sauté them. Add tomato paste and plum puree and toast briefly. Add the spices to the meat and add the stock and mulled wine. Bring to the boil and simmer on the hob for at least two hours over low heat.
3. Remove the meat from the stock and keep it warm. Pour the brew through a sieve and thicken a little. If necessary, add some seasoning and season with a little plum sauce.
4. With dumplings and red cabbage an absolutely festive meal.