Ingredients:

For the beef burgundy roast:

• 1.5 kg roast beef (from the leg or shoulder)
• 2 onions, roughly chopped
• 3 carrots, roughly diced
• 3 celery sticks, roughly diced
• 4 garlic cloves, minced
• 750 ml red wine (Burgundy or a strong red wine)
• 500 ml beef broth
• 2 tbsp tomato paste
• 3 bay leaves
• A few sprigs of fresh thyme
• Salt and pepper to taste
• 3 tbsp oil for frying

For the potatoes:

• 1 kg potatoes, peeled and cut into cubes
• 3 tbsp olive oil
• Salt, pepper and paprika powder to taste
• Fresh parsley for garnish

For the red cabbage:

• 1 small red cabbage, finely sliced
• 2 apples, peeled and diced
• 1 onion, finely chopped
• 200 ml red wine
• 100 ml red wine vinegar
• 50 g sugar
• 2 bay leaves
• 5 juniper berries
• Salt and pepper to taste
• 2 tablespoons lard or oil for frying

Preparation:

Roast beef burgundy:

1. Prepare the meat: Season the beef with salt and pepper. Heat the oil in a large roasting pan and sear the meat on all sides until golden brown.
2. Add vegetables: Add the chopped onions, carrots, celery and garlic to the meat. Fry briefly until the vegetables are lightly browned.
3. Stir in tomato paste: Add the tomato paste and fry briefly to intensify the flavors.
4. Deglaze with red wine: Pour the red wine into the roasting pan and stir well. Add the beef stock, bay leaves and thyme sprigs. Cover the roast with a lid and let it braise in the preheated oven at 160 degrees Celsius for about 3 hours until the meat is tender.
5. Reduce the sauce: Reduce the sauce as needed until it reaches the desired consistency. Remove the meat from the roaster and cut into slices.

Potatoes:

1. Prepare the potatoes: Cut the peeled potatoes into even cubes.
2. Seasoning and baking: Mix the potato cubes with olive oil, salt, pepper and paprika powder. Spread on a baking tray and bake in a preheated oven at 200 degrees Celsius for about 30-40 minutes until golden brown and crispy.
3. Garnish: Garnish the baked potatoes with fresh parsley.

Red cabbage:

1. Prepare the red cabbage: Finely grate the red cabbage and fry it in a large pan with lard or oil.
2. Add onion and apples: Add the chopped onion and diced apples to the red cabbage and fry briefly.
3. Deglaze with red wine and vinegar: Pour the red wine and red wine vinegar over the red cabbage. Add sugar, bay leaves and juniper berries. Season with salt and pepper.
4. Braise: Cover the red cabbage and braise it over a low heat for about 45-60 minutes until it is soft and aromatic. Stir occasionally.

Arrange:

1. Roast Beef Burgundy: Arrange the sliced ​​pieces of roast beef on a serving plate.
2. Potatoes and red cabbage: Place the baked potatoes and braised red cabbage next to the meat.
3. Sauce and garnish: Pour the Burgundy sauce over the meat and garnish with fresh parsley.

Tips and Variations:

• Side dish variation: Instead of potatoes, you can also serve potato dumplings, pasta or rice as a side dish.
• Vegetable variety: Add different vegetables to the red cabbage, such as carrots or celery.
• Spicy note: Give the Burgundy sauce a spicy note by adding mustard or a little grated lemon peel.
• Using leftovers: Use leftover beef burgundy roast and red cabbage in a delicious sandwich or wrap.

This recipe for Burgundy beef roast with potatoes and red cabbage is perfect for festive occasions or special family meals. It combines the hearty warmth of the beef, the crispy texture of the potatoes and the aromatic sweetness of the red cabbage to create a truly delicate taste experience. Enjoy!