John Myers
Ingredients for 4 servings:
- 1 ¼ kg beef shoulder
- 350 g shallot(s)
- 1 garlic clove(s)
- 3 tbsp oil, neutral
- salt and pepper
- ½ tsp sugar
- 1 tbsp tomato paste
- 400 ml red wine
- 2 bay leaves
- 5 stalks of thyme
- 6 allspice berries
- 2 tbsp rosehip jam
- 800 g red cabbage
- 2 tbsp red wine vinegar
- Salt
- 2 tsp sugar
- 2 onions
- 200 g apples
- 2 tbsp butter
- 1 bay leaf
- 4 carnations
- 3 juniper berries
- 1 small cinnamon stick(s)
- 100 ml red wine
- 150 ml apple juice
- pepper
- 300 g white bread (3 days old)
- 150 g onion(s)
- 1 bunch parsley, flat
- 60 g butter plus 2 tbsp for frying
- 300 ml milk
- Salt
- nutmeg
- 3 eggs, size M
Instructions
Working time approx. 1 hour 35 minutes; Cooking/baking time approx. 3 hours 25 minutes; Total time approx. 5 hours
Stress-free menu for freezing.
Beef ragout: 1. Cut the meat into 3 cm pieces. Halve the shallots. Slice the garlic. 2. Heat 2 tablespoons of oil in a roasting pan. Brown half of the meat on all sides over high heat for 5 minutes. Season with salt and pepper, and remove. Heat 1 tablespoon of oil. Brown the remaining meat in the same way and remove. 3. Fry the shallots in the frying fat for 5 minutes. Add the garlic, bay leaves, thyme, and allspice, and fry briefly. Add the sugar and tomato paste and fry briefly. 4. Deglaze with 200 ml of wine and reduce almost completely. Add 400 ml of water and 200 ml of wine and bring to a boil. 5. Add the meat and meat juices. Cover and simmer over low to medium heat for 2 1/2 – 3 hours. 6. Season with salt, pepper, and rosehip jam. Freezing tip: Allow the beef ragout to cool completely and then freeze (at least 4 weeks possible). Thaw the day before in the refrigerator or on a cold balcony, then slowly bring to a boil and season to taste. Apple and red cabbage: 1. Trim the red cabbage, cut it into eighths, and remove the tough stalk. Cut the red cabbage into fine strips in a food processor or with a knife. 2. Place the red cabbage in a bowl with vinegar, 1 teaspoon of salt, and 1 teaspoon of sugar. Knead thoroughly with your hands for 5 minutes (best with gloves). 3. Finely dice the onions. Peel, quarter, core, and roughly dice the apples. 4. Melt the butter in a saucepan and sauté the onions for 10 minutes. 5. Add the red cabbage, apple, bay leaf, cloves, juniper berries, and cinnamon and sauté for 5 minutes. 6. Pour the red wine and apple juice into the red cabbage, cover, and simmer over medium heat for 45 minutes. Season with salt and pepper. Freezing tip: Allow red cabbage to cool completely and freeze (at least 4 weeks possible). Thaw the day before in the refrigerator or on a cold balcony, then slowly bring to a boil and season to taste. Napkin dumplings: 1. Cut the bread into 1 cm cubes and place in a bowl. Finely dice the onions. Finely chop the parsley leaves. 2. Melt 1 teaspoon of butter in a pan. Sauté the onions until translucent. Stir in the parsley. 3. Add the milk, heat it up, and season with salt and nutmeg. Loosely mix the milk mixture with the bread cubes. Cover with a plate and let it stand for 15 minutes. 4. Separate the eggs. Beat the remaining butter with the whisk of a hand mixer until creamy. Add the egg yolks one at a time and beat with the butter. Beat the egg whites with a pinch of salt until stiff peaks form. 5. First, combine the egg yolk buttercream with the bread mixture, then carefully fold in the beaten egg whites. 6. Place the dumpling mixture on a well-moistened kitchen towel (napkin) and shape into a 35 cm long roll. 7. Roll tightly in the towel and tie the ends together with kitchen string. 8. Place the napkin dumplings in a roasting pan with boiling salted water. Let them simmer for 45 minutes over low to medium heat, turning occasionally. Slice the dumplings. Fry the dumplings in a pan with 2 tablespoons of melted butter until golden brown. Freezing tip: Cut the cooled dumplings into 1 cm wide slices, place them side by side in a freezer bag, and freeze. Defrost in the kitchen for 2 hours before serving. Then fry and serve.
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