Mulled Wine Roast

Preparation: Put mulled wine, red wine vinegar, squeezed oranges and all the spices in a saucepan, bring to the boil and allow to cool again. Place the beef in a large container, sprinkle with onions and pour the cooled stock on top. Cover with cling film and marinate in the refrigerator for 2-4 days. Turn the meat every day. Preparation: Remove the meat, pat dry and season with salt. Heat sunflower oil in a roasting pan and fry the meat on all sides. Add a cup of the marinade. Let everything stew in a closed pot for 2 hours. Gradually fill up with the marinade. Serving: Remove the meat, pour the juices through a sieve and fill up with the demiglace. Let the whole thing boil down a little, season to taste and finally add the cream.

Preparation 2: Wash the Brussels sprouts. Then cut off the stalk at the bottom and gradually loosen the outer leaves. Preparation: Blanch the Brussels sprouts in salted water and quench in ice water. Serving: Melt the butter in a saucepan, add the Brussels sprouts and season with a little salt, pepper and nutmeg.

Preparation: Cut the toast and the speculoos into small pieces. Dice the onions, sweat them in the Magerine, add the milk and bring to the boil. Add everything to the toast and speculoos. Season with salt, pepper, nutmeg, cinnamon and the chopped rosemary and let cool down a little. Then add the eggs and let them steep for 10 minutes. Roll the mixture into a buttered cloth napkin and tie the ends together. Bring to the boil briefly in salted water and then let it steep at low temperature (20 min.) Cool on a baking sheet. Serving: Cut the dumplings into approx. 1 cm thick slices and fry in butter until golden brown.