Roast beef in Crianza

Ingredients roast beef
Ingredients marinade
  • ¼ l Byodo Red Wine Vinegar
  • 1 bottle (750 ml) crianza
  • 1 tsp rock salt
  • 200 g soup vegetables (carrots, celery, leek), chunkily diced
  • 100 g onions, chunkily diced
  • 8 black pepper corns
  • 2 bay leaves
  • 2 cloves
  • 6 juniper berries
Ingredients sauce
  • 250 g sour cream, 10% fat
  • 20 g wheat flour type 550
  • 1 tsp raw cane sugarrock
  • salt, fresh ground
  • pepper, fresh ground
Ingredients red cabbage with porcini
  • 700 g red cabbage, finely slicedrock
  • salt
  • juice of two lemons
  • 50 g whole cane sugar
  • 3 tbsp Byodo Raspberry Vinegar
  • ¼ l Byodo Red Wine Vinegar
  • ¼ l red wine
  • ¼ l port wine
  • 100 g goose fat (alternatively lard)
  • 1 onion, diced
  • 3 cloves of garlic
  • 100 g porcini, diced
  • 1 tsp "Six Spice" (mixed spices)
  • white pepper, fresh ground
  • 20 g flower honey
  • juice of 2 oranges
  • juice of 1 lemon
Ingredients polenta
  • 600 g beef broth
  • 100 g polenta
  • 2 tbsp Gorgonzola
  • salt
  • pepper
  • nutmeg
  • 1 tbsp Crème Fraîche

Boil up ingredients of marinade, leave to cool and pour over meat. Marinade for 3 days, then remove and dab dry. Boil up marinade and filter through a linen. Brown meat from all sides, deglaze with half of marinade, season and cook covered for approx. 2 1/2 hours.

For sauce: Remove meat, mix together flour, sour cream and 2 tbsp marinade and stir in sauce. Briefly boil, mix and filter. Season with sugar, salt and pepper.

Wash red cabbage and press out well between fingers, slightly salt and sprinkle with lemon juice, then knead thoroughly. Caramelise sugar and deglaze with vinegar, red- and port wine. Heat goose fat, add and sweat onion dices. Add garlic and porcini dices, stew shortly. Deglaze with red wine mixture, season with salt, pepper, "Six Spice" and honey and boil down again. Add orange- and lemon juice and red cabbage, stew until soft and if necessary, season again.

Polenta: Boil 300 g beef broth, mix polenta with remaining cold broth. Stir polenta-mixture in boiling broth. Reduce heat and simmer covered at low temperature for 30 min. Stir regularly. Add Gorgonzola and season with salt, pepper and nutmeg. Stir in crème fraîche.