BEEF ROLLS WITH POTATO DUMBLINGS AND RED CABBAGE

Introducing a classic favorite straight from the heart of my family’s kitchen: Beef Rolls with Potato Dumplings and Braised Red Cabbage! It’s a dish that’s close to my heart, passed down through generations, and always brings a sense of comfort and nostalgia. Picture tender beef rolls, stuffed with savory goodness, alongside delicious potato dumplings and tangy-sweet braised red cabbage. It’s a meal that hits all the right notes of home-cooked goodness and cozy gatherings.

2.2 lbs. golden potatoes

2 eggs, medium size

1 + 1/4 cup fine potato starch

2 tsp sea salt for the dumpling dough

1 pinch of freshly grated nutmeg

Wash the potatoes to remove any dirt and cut out any blemishes you see. Place the potatoes with the skin on in a pot, and pour in enough cold water just to cover them. Add salt, bring to a boil, and simmer for 25-30 minutes with the lid closed over medium heat. Peeling the potatoes before boiling is possible, but cooking them with the skin helps retain more starch, nutrients, and flavors. Additionally, it provides the necessary texture for potato dumplings. Once the potatoes are boiled, let them steam off. Peel the potatoes and place them in a potato press one by one, pressing them into a large bowl. Let the potato mass cool to lukewarm. To the pressed potatoes, add 2 medium eggs, 1 + 1/4 cup potato starch, 2 tsp of sea salt, and a pinch of freshly grated nutmeg. Mix all ingredients well together. Next, form your dumplings. If the dough is still sticky, add some potato starch, but not too much. Roll the dough into a long sausage and cut it into 10 equal pieces. Form each piece into a dumpling with your hands. Heat water in a large pot until boiling and add two pinches of sea salt. Once the water is boiling, reduce the heat to a simmer. Ensure the water is not boiling before placing the dumplings in. The dumplings will initially sink to the bottom. Make sure they have space in the pot, are not touching each other, and can float. In the first few minutes, gently move them with a spoon if they stick to the bottom. Let the dumplings simmer in the hot water for about 20 minutes over medium heat, ensuring the water remains hot. When the dumplings rise to the surface, they are done. You can leave the dumplings in the hot water, with the stove turned off, for an additional 10-15 minutes to keep them warm. If you choose to keep them in the warm water, partially cover the pot with a lid.

1 red cabbage, medium size

2 red apples, cut into fine cubes

2 onions (1 onion finely chopped, 1 onion cut in half and spiked with the cloves)

1 tbsp sugar

2 tbsp apple cider vinegar

2 bay leaves

5 whole cloves

1/4 cup red grape juice

4 tbsp unsalted butter

1 pinch of sea salt

1 + 1/3 cup of filtered water

Remove the outer leaves of the red cabbage, then quarter the cabbage using a large chef’s knife, allowing for easy removal of the core from each quarter. Thinly slice the cabbage alongside the short edge. Peel and finely dice one onion. Peel the other onion and spike it with the 5 cloves. Peel the apples, remove the core, and cut the apples into fine cubes. Heat 4 tbsp of unsalted butter over medium heat in a large pot. Sauté the chopped onions and apple cubes with 1 tbsp of sugar for 1 to 2 minutes. Add the chopped red cabbage to the pot and immediately stir in the 2 tbsp of apple cider vinegar. Pour in 1 + 1/3 cup of filtered water. Add the clove-spiked onion, the 2 bay leaves, and a good pinch of sea salt. Mix everything together. Simmer covered over medium heat for about 45 minutes, stirring occasionally. If the red cabbage is still too crunchy after 45 minutes, remove the clove-spiked onion, and continue simmering uncovered for additional 5 minutes. Add the grape juice to the red cabbage and simmer for 1 more minute. Adjust the seasoning to taste adding salt and sugar, teaspoon by teaspoon.

4 thin slices of top round cut beef or flank steaks (9×5 inches or slightly bigger)

4 thick slices bacon

4 baby dill pickles

1 onion, sliced

Freshly ground sea salt

Freshly ground pepper

4 tbsp Dijon mustard

4 tbsp white wine vinegar

3 medium-sized carrots, cut into 1/2 inch pieces

2 celery sticks, cleaned and cut unto 1/2 inch pieces

1 large onion, diced

1 tbsp tomato paste

1 cup red cooking wine

1 cup beef broth

3 bay leaves

3 whole gloves

4 allspice berries or if you have 5 juniper berries

1 tbsp dried thyme

1/2 tbsp potato starch

2 tbsp butter, unsalted

Peel 1 onion and slice it into thin julienne strips. Slice the 4 baby dill pickles lengthwise into quarters to make spears. Wash the meat and trim any excess fat (if applicable). Place one piece of meat between two pieces of cling film, then pound it thin using the smooth side of a meat hammer. Remove the cling film. Season both sides of the meat with salt and pepper, then evenly spread approximately 1 tbsp of Dijon mustard on one side of each beef roll. In a pan or skillet, heat some vegetable oil over medium heat. Add the sliced onions to the pan and sauté until they become translucent and slightly caramelized. Add the bacon slices and continue to sauté until the bacon becomes crispy. Stir in the sliced baby dill pickles and sauté for a few more minutes until they are heated through. Add 4 tbsp of white wine vinegar to the pan, stirring to deglaze the pan and incorporate the flavors. Remove the pan from the heat and let the bacon/onion/pickle mixture cool slightly. Place a portion of the sautéed bacon/onion/pickle mixture on each beef roll. Roll up each beef roll tightly, securing it with toothpicks or kitchen twine.

1 onion and slice it into thin julienne strips. Slice the 4 baby dill pickles lengthwise into quarters to make spears. Wash the meat and trim any excess fat (if applicable). Place one piece of meat between two pieces of cling film, then pound it thin using the smooth side of a meat hammer. Remove the cling film. Season both sides of the meat with salt and pepper, then evenly spread approximately 1 tbsp of Dijon mustard on one side of each beef roll. In a pan or skillet, heat some vegetable oil over medium heat. Add the sliced onions to the pan and sauté until they become translucent and slightly caramelized. Add the bacon slices and continue to sauté until the bacon becomes crispy. Stir in the sliced baby dill pickles and sauté for a few more minutes until they are heated through. Add 4 tbsp of white wine vinegar to the pan, stirring to deglaze the pan and incorporate the flavors. Remove the pan from the heat and let the bacon/onion/pickle mixture cool slightly. Place a portion of the sautéed bacon/onion/pickle mixture on each beef roll. Roll up each beef roll tightly, securing it with toothpicks or kitchen twine.

The next steps are to heat vegetable oil over medium-high heat and brown the beef rolls on all sides. Once browned, remove the beef rolls and start roasting the carrots. When the carrots begin to darken and caramelize, add the celery and onions, and continue roasting until all the vegetables are golden brown. Add the tomato paste and let it cook until it darkens and becomes aromatic. Once everything is combined and well-browned, pour in half of the red wine to deglaze the pan. Allow the red wine to evaporate, then add the remaining half. By now, you should have a rich brown mixture. Return the beef rolls to the pot and pour in enough beef stock to almost cover them. Add the spices, cover the pot, and reduce the heat to a simmer. Let the beef rolls cook for about 1.5 hours or until tender.

Once the beef rolls are tender, remove them from the pot and keep them warm in a covered dish. Strain the jus through a fine mesh strainer and transfer it to a smaller pot. Place the pot over medium-high heat and reduce the jus slightly. While the jus is reducing, prepare the potato starch to thicken it. In a small glass, combine the potato starch with about 1 tbsp of water, stirring until it forms a paste. Once the jus has reduced, increase the heat and bring it to a boil. Gradually add the starch paste to the boiling jus, stirring continuously for about 3-4 minutes until the sauce thickens. Reduce the heat to low to stop boiling, then season with freshly ground pepper and salt to taste. Finally, add the butter and stir until it melts and incorporates into the sauce.

Now it’s time to plate the dish. Below, you can see an image of how the Beef Rolls with Potato Dumplings and Braised Red Cabbage are traditionally arranged on a plate. Simply arrange all components neatly on the plate following the example. If you’re considering including the beef rolls in your tasting menu and prefer a fine dining presentation, the cover image provides an example. Heat the beef rolls in the jus and slice them as shown in the picture. Then, slice the potato dumplings into wheels, ensuring they are the same thickness as the beef roll slices. Use a pastry ring to cut out perfect circles from the dumplings. Pan-fry the dumplings in butter over medium heat until golden brown. Plate the warmed beef rolls and pan-fried dumplings as illustrated. Since the beef rolls are warmed in the sauce and already soaked in it, there’s no need to add additional sauce when plating. A perfect fine dining version of a traditional dish.