Autumn, Saddle of Beef, Parsnips

Beef jus:

1. Cut the carrots, yellow beets, onions and celery into pieces about two thumb-sized. Then roast the bones very hot in a saucepan.
2. Remove the bones and roast the vegetables, add the bones, stir with a teaspoon of tomato paste.
3. Now deglaze with the port wine to taste and add beef soup until everything is covered.
4. Add the peppercorns, juniper berries and bay leaves and simmer for 3-8 hours. Pour water over and over again.
5. Then pour everything through a sieve and reduce the beef stock until it has the desired consistency and assemble with cold butter.

Saddle of beef:

1. Seal the beef lung roast in a vacuum bag with the rosemary and olive oil and let it simmer in a water bath at 54 degrees.
2. Remove shortly before serving, fry briefly in the pan and then cut into pieces.

Parsnip puree:

1. Puree everything with a hand blender and season with salt and pepper.

Caramelized plums:

1. Core and quarter the plums. Then put the sugar in a small saucepan and let it caramelize slightly.
2. Add the plums and deglaze with red wine. Let it stand for 10 minutes.

Sauteed mushrooms with chestnuts:

1. Chop the mushrooms and chestnuts and fry everything in a pan. Season with thyme, salt and pepper.