Roast Beef with Calvados Red Cabbage, Mashed Potatoes with Port Wine and Red Wine Reduction

Wash the roast beef and pat dry with paper towels. Heat clarified butter in a large saucepan and fry the roast beef well on all sides. Only then add salt and pepper. Chop the herbs and work them into a mass with the remaining ingredients. Place the roast beef in a baking dish and cover with the herb mixture. Cook in the oven at 80 degrees, hot air for about 3 hours. Rule of thumb: 1 hour in the oven for every half a kilo of meat!

Wash the red cabbage and slice it finely. Heat the goose lard in a large saucepan and then fry the chopped onion with the chopped apple. Add the red cabbage and sauté. Caramelize lightly with the sugar. Tightly knot the herbs and spices in a spice bag and add to the red cabbage. Salt and pepper. Add honey, currant jelly and the zest of the untreated orange. Pour the calvados on top and let simmer for about 30 minutes. Then add the cranberry balsamic vinegar and red wine and let simmer for about 1 - 1.5 hours on a low heat. Mix a few times. The red cabbage tastes best when it is cooked the day before and only warmed up the next day. (Remove the spice sachet)

Roughly chop the peeled red onions, fry them in the clarified butter with the herbs and spices. Then add the red wine, the brandy and the port wine and simmer on the lowest level for 3 - 4 hours. When the mass has clearly reduced, pour off the liquid with a sieve, bring to the boil and thicken with the flour.

Wash and peel the potatoes. Bring to a boil in salted water in roughly equal pieces. Drain the boiled potatoes, add the butter and roughly chop the potatoes with a potato masher. Add the remaining ingredients and continue pounding so that a soft mass is formed, but there are still a few pieces of potato left. Be careful when seasoning with nutmeg. Garnish with chives if necessary.

Take the roast beef out of the oven, cut it into slices and arrange on a plate with the red cabbage, the reduction and the mash.