Bayreuth-style Beef Mustard Roast with Bread Dumplings and Red Cabbage

5 from 9 votes
Prep Time 30 mins
Cook Time 5 hrs
Rest Time 3 hrs
Total Time 8 hrs 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 53 kcal


  • 5 Pc. Onions
  • 1 Pc. Celery
  • 1 Pc. Leek
  • 4 Pc. Carrots
  • 7 Pc. Beef bones
  • 8 Pc. Bread roll
  • 4 Pc. Eggs
  • 1 l Milk
  • 2 Heads Red cabbage (red cabbage)
  • 1 l Apple juice naturally cloudy
  • 2500 g Beef roll
  • 2 Bottles Red wine
  • Mustard
  • 1 Glass Applesauce
  • Tomato paste
  • 6 Pc. Apples small


Roast meat:

  • Embalm the meat with mustard and salt and then season with pepper. Then fry the roast together with the beef bones until crispy.
  • Add the vegetables and roast them, at the very end add tomato paste, deglaze with red wine and reduce. Repeat the last process three times.
  • The roast can then be put in the oven for five hours at 130 ° C. It should be turned around from time to time.

Red cabbage:

  • Finely chop the red cabbage and soak in apple juice for a good hour. Sweat the onion and add the red cabbage without the stock. After a while, add the apple juice and bay leaves and cook until the red cabbage is soft. Then season with salt and pepper.


  • Finely cut the rolls, which are 3-4 days old, and knead them with nutmeg, salt, pepper, three eggs and 500 ml of warm milk for a long time. Then shape the dumplings and after they have been in the hot water for 10 minutes, put them in a cool place.


  • Take the roast out of the oven, pour off the stock and sieve it. Then cut the meat, fry the bread dumplings and serve on the plates over the red cabbage in a hollowed out apple.


Serving: 100gCalories: 53kcalCarbohydrates: 9.1gProtein: 1.9gFat: 0.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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