Bayreuth-style Beef Mustard Roast with Bread Dumplings and Red Cabbage
Prep Time30 minutes mins
Cook Time5 hours hrs
Rest Time3 hours hrs
Total Time8 hours hrs 30 minutes mins
Servings: 5 people
- 5 Pc. Onions
- 1 Pc. Celery
- 1 Pc. Leek
- 4 Pc. Carrots
- 7 Pc. Beef bones
- 8 Pc. Bread roll
- 4 Pc. Eggs
- 1 l Milk
- 2 Heads Red cabbage (red cabbage)
- 1 l Apple juice naturally cloudy
- 2500 g Beef roll
- 2 Bottles Red wine
- Mustard
- 1 Glass Applesauce
- Tomato paste
- 6 Pc. Apples small
Roast meat:
Embalm the meat with mustard and salt and then season with pepper. Then fry the roast together with the beef bones until crispy.
Add the vegetables and roast them, at the very end add tomato paste, deglaze with red wine and reduce. Repeat the last process three times.
The roast can then be put in the oven for five hours at 130 ° C. It should be turned around from time to time.
Dumplings:
Finely cut the rolls, which are 3-4 days old, and knead them with nutmeg, salt, pepper, three eggs and 500 ml of warm milk for a long time. Then shape the dumplings and after they have been in the hot water for 10 minutes, put them in a cool place.
Serving: 100g | Calories: 53kcal | Carbohydrates: 9.1g | Protein: 1.9g | Fat: 0.8g