Pot roast with papas arrugadas and red cabbage

Ingredients for 4 servings:

• 1 ½ kg roast beef, e.g. from the rump
• 1 leek
• 3 carrots
• ½ celery
• 3 onions
• 1 liter red wine, dry
• 2 liters of water
• 100 ml soy sauce
• 1 rosemary sprig(s)
• 500 g potatoes, small, e.g. French
• 300 g sea salt
• 500 g red cabbage, e.g. frozen
• butter
• Flour
• oil
• Sea salt
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 2 hours 45 minutes; Total time approx. 3 hours 45 minutes

Season the roast beef with plenty of sea salt and pepper, then sear it on all sides in a roasting pan. Dice the leeks, carrots, onions, and celery and sauté briefly. Deglaze with the red wine, add 1 liter of water, soy sauce, and rosemary, and braise everything in the oven at 140 degrees Celsius for 2.5 hours. Remove the meat and cut into thin slices. Strain the stock through a sieve. Melt a little butter in the roasting pan and make a roux with the flour. Add the desired amount of stock, let it thicken, and season with salt and pepper. Then place the roast slices in the sauce and keep warm in the roasting pan. For the Papas Arrugadas, mix 1 liter of water with 300g of sea salt in a pot and boil the washed potatoes with their skins for 15-20 minutes. Drain the potatoes and place them on a board to dry. This creates a wafer-thin salt crust on the skins. Heat the thawed red cabbage.