Summary

Ingredients

• 1 kg beef (boiled beef)
• 7 tablespoon schnapps (Zibärtle, plum brandy)
• 4 tablespoon vinegar (white wine vinegar)
• 10 carnation (s), whole
• 1 stick cinnamon, small
• 100 ml wine, red, dry
• 2 tablespoons oil
• 1 kg calf bones
• 0.5 tablespoon ½ oil
• Carrot (s), celeriac and leek (50 g each)
• 70 g shallot (s)
• 20 g flour
• 50 g tomato paste
• 500 ml red wine
• 70 g cranberry compote
• 100 ml juice (elderberry juice)
• 1 bay leaf
• 10 grains pepper
• 1 sprig rosemary, (or /2 teaspoon dried)
• 2 juniper berries
• salt

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Instructions

1. 4 days beforehand, marinate the boiled beef with 4 tablespoons of Zibärtle, vinegar, cloves, cinnamon and red wine.
2. During the day, roast veal bones vigorously in hot oil until golden brown. Dice the vegetables and shallots, add and roast. Stir in the flour and tomato paste, fry lightly. Deglaze with 250 ml of red wine and reduce. Top up with the rest of the wine, 750 ml of water, jam and elderberry juice. Add all the spices, cook over a medium heat for 1 hour. Remove the bones, sieve the sauce into a saucepan, reduce to 500 ml of liquid, then season with salt.
3. Remove the boiled beef from the marinade, dab well and fry briefly on all sides in the hot oil, then season with salt. Deglaze with the marinade and 100 ml water, fill up with the stock. Cover and simmer over a mild heat for 40 minutes.
4. Remove the boiled beef from the sauce and cover and keep warm in the oven.
5. Sift the sauce into a saucepan and reduce to 400 ml. Season with the rest of the Zibärtle (add a little salt if necessary) and serve the boiled beef with the sauce.
6. Dumplings and vegetables go well with it.