Boiled Beef in Horseradish Sauce with Lingonberry Reduction and Ribbon Noodles

Knead the flour with the eggs, salt and olive oil (add turmeric if you like for a yellowish color) to a smooth and shiny dough. Wrap the dough in foil and let it rest in the refrigerator for at least half an hour.

Then cut the pasta dough into slices and turn them through the roller of the pasta machine until the sheets are rolled out nice and thin. Then cut into ribbon noodles with the ribbon noodle roller or by hand and hang the noodles to dry.

Shortly before serving, cook the ribbon noodles in plenty of boiling salted water until al dente and immediately transfer them from the pot to a pan with melted butter using a pasta tongs.

Cut the vegetables into large pieces, put them in a large saucepan with the other ingredients and pour water over them until everything is covered. Bring to the boil and simmer gently for 4 hours on a low flame.

Remove the meat and strain the broth through a fine sieve. Return the meat and stock to the pot and keep warm until you are ready to use it.

Cut the vegetables into small cubes and sauté in the butter. Deglaze the sweaty vegetables (they should not turn brown) with the white wine, let them boil down briefly, then pour the boiled beef broth and simmer until the vegetables are soft.

Add the cream and puree with the hand blender. Pass the sauce through a fine sieve and season to taste. The sauce can be prepared well and kept in a cold place until it is used again.

Heat the sauce about 15 minutes before serving, add the horseradish from the glass and bring to the boil. Season again as you like and, if necessary, thicken with a little starch or flour. Do not add the fresh horseradish until just before serving, otherwise it will lose its heat.

Sweat the shallot in butter and deglaze with the red wine. Then add the cranberries, bring to the boil, add the cream and puree.

Melt the nut butter in a saucepan and brown. As soon as the butter is brown, remove the pan from the heat and stir in the breadcrumbs.

Cut the boiled beef into slices and serve with the pasta on a large plate. Pour the horseradish sauce over the meat and pasta, top the pasta with the butter crumbs and decorate with the lingonberry reduction (if you like, you can also add a dollop of cranberries). Depending on the guests' resistance to heat, freshly grated horseradish can also be sprinkled over the meat.