Noble Sauerbraten of Tafelspitz with Zibärtle

Ingredients for 4 servings:

• 1 kg beef (boiled beef)
• 7 tbsp schnapps (Zibärtle, plum brandy)
• 4 tbsp vinegar (white wine vinegar)
• 10 cloves, whole
• 1 stalk(s) cinnamon, small
• 100 ml wine, red, dry
• 2 tbsp oil
• 1 kg veal bones
• ½ tbsp 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 peppercorns
• 1 sprig(s) rosemary (or 1/2 tsp dried)
• 2 juniper berries
• Salt

Instructions

Working time approx. 40 minutes; Rest time approx. 2 days 8 hours; Total time approx. 2 days 8 hours 40 minutes

Four days in advance, marinate the boiled beef with 4 tablespoons of Zibärtle (a kind of smoked pork), vinegar, cloves, cinnamon, and red wine. On the day of cooking, roast the veal bones vigorously in hot oil until golden brown. Dice the vegetables and shallots, add them, and roast them. Stir in the flour and tomato paste and lightly roast. Deglaze with 250 ml of red wine and reduce. Top up with the remaining wine, 750 ml of water, the jam, and the elderberry juice. Add all the spices and simmer uncovered for 1 hour over medium heat. Remove the bones, strain the sauce into a saucepan, reduce to 500 ml of liquid, then add salt. Remove the boiled beef from the marinade, pat dry, and sear briefly on all sides in hot oil, then add salt. Deglaze with the marinade and 100 ml of water, then add the stock. Cover and simmer over low heat for 40 minutes. Remove the boiled beef from the sauce and keep warm in the oven. Strain the sauce into a saucepan and reduce to 400 ml. Season with the remaining Zibärtle (season with a little salt if desired) and serve the boiled beef with the sauce. Serve with dumplings and vegetables, if desired.