Slowly braised mayor's piece with 'g'hupften' Bamberger

Ingredients for 2 servings:

• 250 g beef (burgermeister cut), some beef mince
• 2 onions
• 1 garlic clove(s)
• 2 carrots
• ½ radish(s), white
• ½ parsnip(s)
• 2 tbsp clarified butter
• 1 tbsp tomato paste
• some salt
• some pepper, white
• 1 star anise
• 5 juniper berries
• 2 bay leaves
• 1 shot of vinegar (dark fruit vinegar)
• 250 g potatoes (Bamberger Hörnchen)
• Water, salted
• 2 tbsp clarified butter
• 1 tsp fenugreek
• some salt
• 2 handfuls of Brussels sprouts
• ½ tsp citric acid
• some cream
• 1 mace
• some salt
• 100 g barberries, dried
• some water
• 2 tbsp sugar
• some vanilla, ground
• 1 sheet of white gelatin
• ¼ chili, red

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Clean the meat, season with salt and pepper. Brown it all over in hot clarified butter. Roast the cleaned and finely diced vegetables and tomato paste until lightly browned, deglaze with the vinegar, reduce, and add a little water. Simmer at approximately 90-100°C for a good 4 hours—an hour longer is no problem! Add the spices about 1 hour before the end of the simmering. Cook the potatoes in a steamer and let cool. Peel them and fry them in the clarified butter with the spices. Brush off the fenugreek seeds before serving—they’re very hard! Remove the larger Brussels sprout leaves and blanch them in salted water with a little citric acid (for the color)—and cool quickly. Just before serving, warm them in a little salted cream with 1-2 mace. Simmer the berries in a little water until soft. Add the sugar and vanilla and let it reduce. Add the finely chopped chili and simmer for a few minutes. Strain everything, add the soaked gelatin, and refrigerate. To serve: Cut the meat into not-too-thick slices, add the potatoes and Brussels sprouts, pour some gravy over the meat, and garnish with the barberry jelly.