Anne`s Christmas Menu – Main Course – Beef Ragout with Red Cabbage and Napkin Dumplings

Summary

Ingredients

For the ragout: (beef ragout)

• 1 ¼ kg beef shoulder
• 350 g shallot (s)
• 1 clove garlic
• 3 tablespoon oil, neutral
• salt and pepper
• 0.5 teaspoon ½ sugar
• 1 tablespoon tomato paste
• 400 ml red wine
• 2 bay leaves
• 5 stalks thyme
• 6 allspice grains
• 2 tablespoon rose hip jam

For the vegetables: (apple red cabbage)

• 800 g red cabbae
• 2 tablespoon red wine vinegar
• salt
• 2 teaspoons sugar
• 2 onions)
• 200 g apples
• 2 tablespoon butter
• 1 bay leaf
• 4 carnation (s)
• 3 juniper berries
• 1 small cinnamon stick (s)
• 100 ml red wine
• 150 ml apple juice
• pepper

For the dumplings: (napkin dumplings)

• 300 g white bread (3 days old)
• 150 g onion (s)
• 1 bunch parsley, smooth
• 60 g butter plus 2 tablespoon for fryin
• 300 ml milk
• salt
• nutmeg
• 3 egg (s), size M

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Instructions

1. Beef ragout:
2. 1. Cut the meat into 3 cm pieces. Halve the shallots. Cut the garlic into slices.
3. 2. Heat 2 tablespoons of oil in a roasting pan. Fry half of the meat in it over high heat for 5 minutes. Salt, pepper and remove. Heat 1 tablespoon of oil. Brown the rest of the meat in the same way and remove it.
4. 3. Fry the shallots in the frying fat for 5 minutes. Add the garlic, bay leaf, thyme and allspice and fry briefly. Add sugar and tomato paste and roast briefly.
5. 4. Deglaze with 200 ml of wine and reduce almost completely. Pour in 400 ml of water and 200 ml of wine and bring to the boil.
6. 5. Add meat and meat juice. Cover and simmer over a mild to medium heat for 2 1/2 - 3 hours.
7. 6. Season with salt, pepper and rose hip jam.
8. Freezing tip: Let the beef ragout cool down completely and freeze (at least 4 weeks possible). Thaw the day in advance in the refrigerator or on the cold balcony, then slowly bring to the boil and season.
9. Red cabbage with apples:
10. 1. Clean the red cabbage, cut eighths and remove the hard stalk. Cut the red cabbage into fine strips in the food processor or with a knife.
11. 2. Knead the red cabbage in a bowl with vinegar, 1 teaspoon salt and 1 teaspoon sugar with your hands for 5 minutes (ideally with gloves).
12. 3. Finely dice the onions. Peel, quarter, core and roughly dice apples.
13. 4. Melt the butter in a saucepan and sauté the onions for 10 minutes.
14. 5. Add red cabbage, apple, bay leaf, cloves, juniper and cinnamon and sauté for 5 minutes.
15. 6. Pour red wine and apple juice into the red cabbage and cook covered over medium heat for 45 minutes. Season with salt and pepper.
16. Freezing tip: Let red cabbage cool completely and freeze (at least 4 weeks possible). Thaw the day in advance in the refrigerator or on the cold balcony, then slowly bring to the boil and season.
17. Napkin dumplings:
18. 1. Cut the bread into 1 cm cubes and place in a bowl. Finely dice the onions. Finely chop the parsley leaves.
19. 2. Melt 1 teaspoon butter in a pan. Steam the onions until translucent. Stir in the parsley.
20. 3. Pour in the milk, heat it up and season with salt and nutmeg. Mix the milk mixture loosely with the bread cubes. Cover with a plate and leave to soak for 15 minutes.
21. 4. Separate eggs. Beat the rest of the butter with the hand mixer until creamy. Add the egg yolks one after the other and beat with the butter. Beat egg whites with a pinch of salt until stiff.
22. 5. First mix the egg yolk buttercream with the bread mixture, then carefully fold in the egg whites.
23. 6. Place the dumpling mixture on a well-moistened kitchen towel (serviette) and shape into a 35 cm long roll.
24. 7. Roll it up tightly in the cloth and tie the ends together with kitchen twine.
25. 8. Put the napkin dumplings in a roasting pan with boiling salted water. Let simmer for 45 minutes over mild to medium heat. From time to time to turn. Cut the dumplings into slices. Fry thalers in a pan in 2 tablespoons of melted butter until golden brown.
26. Freezing tip: cut the cooled dumplings into 1 cm wide slices, place them next to each other in freezer bags and freeze. Thaw in the kitchen 2 hours before serving. Then fry and serve.

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