Beef shoulder in red wine with red cabbage and dumplings

Ingredients for 4 servings:

• 1 ½ kg beef shoulder
• Oil for frying
• 1 bunch of soup vegetables
• 1 bottle of red wine, sweet
• 1 tsp peppercorns
• 1 tsp mustard seeds
• some salt
• some lovage
• some thyme
• 1 jar red cabbage, approx. 680 g
• salt and pepper
• 1 cinnamon stick(s)
• 3 carnations
• some sugar
• 1 pack of dumplings, approx. 750 g
• n. B. Cornstarch to thicken the sauce

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 45 minutes

Clean the vegetables and cut into roughly 3 cm thick pieces. Grind the peppercorns, a little salt, mustard seeds, lovage, and thyme in a mortar and pestle. Brown the meat all over in a large roasting pan. After roasting, add the roughly chopped vegetables. After about 10 minutes, deglaze with the wine (you can reserve a glass to dissolve the starch). Add the ground spices. Cover and simmer the roast over low heat for about 2.5 hours. Place the red cabbage in a pot with a little salt, a cinnamon stick, and cloves over high heat until boiling. Season with pepper and sugar. Simmer over low heat. After 2.5 hours, prepare the dumplings according to the package instructions. Remove the meat from the roasting pan and keep warm. If you puree the vegetables in the sauce after cooking, you don’t necessarily need to thicken them with starch; we ate the braised vegetables with it.