Pot Roast from Galloway with Cherry Sauce, Winter Vegetables and Celery Puree

For the elderberry red cabbage

1. The outer leaves of the cabbage are peeled off. The head is divided, the trunk removed. Now cut everything finely or chop it up in a food processor.
2. Melt the lard in a large saucepan and add the shredded cabbage, sear everything a little. Now add the elderberry juice, vinegar and the spices (cloves and bay leaves in the spice container). Peel the onion and cut into large pieces, add. Clean the apples, peel and cut into small pieces and add to the cabbage, stir everything well and simmer for 1 hour.
3. Let stand overnight. Before serving, heat the red cabbage again about 1/2 hour beforehand, now the flavors are all well absorbed into the cabbage and you can determine the desired degree of cooking. Before serving, season to taste again and pour the red cabbage into a sieve so that the excess liquid drips off.

For the celery puree

1. Peel the celery and cut into large cubes. Wash and pour into a saucepan with vegetable stock. Put on the stove and cook for about 20 minutes. In the meantime, warm the cream and milk and let the butter melt in them.
2. Drain the cooked celery pieces through a sieve and return them to the pot after they have evaporated. Now season with freshly grated nutmeg, salt and pepper. Now puree with the puree stick while slowly adding the milk cream. This process takes some patience until a nice, creamy purre has arisen; it is worth mashing a little longer.

For the caramelized walnuts

1. Brown the butter in a pan with the sugar. Add the walnuts and let them reduce. Paying attention is quick. Put the mixture on baking paper and sprinkle with fleur de sel. After cooling down, chop up a little.

For the Galloway roast

1. Clean, wash and pat dry the meat. Leave the clarified butter in a roaster. Rub the meat with mustard, season with pepper and salt and fry all over in the hot lard. Remove and deglaze with the meat stock, simmer briefly and then pour through a sieve, collecting the juices.
2. Now sprinkle a large pan with the powdered sugar and let it caramelize. Put the cleaned, finely chopped vegetables in the brown sugar and braise everything with the addition of the tomato paste. When the vegetables have turned a light brown color, add some of the red wine and the juice of the cherries. Let this reduce and repeat the process 2-3 times until you have a nice roast stock.
3. Now pour in the gravy and put everything in the saucepan with the meat. With the lid closed or covered with baking paper, place in the oven and cook at low temperature. When the meat has a core temperature of 70 degrees it is ready. Now you can cut it open immediately or let it cool for another day, as you can cut it cold better and the flavors are well distributed in the roast. Then pour the gravy through a sieve and squeeze out the vegetables well.
4. Bring the collected stock to the boil again and thicken a little, if desired. Now add the cherries and let steep for half an hour, season with spices and add a little orange zest to the sauce. Cover the meat in the roaster with a little broth and heat in the oven until ready to serve.