Braised Znojmo roast beef with potato pockets

Ingredients

Roast beef

• 4 pieces. roast beef, 180 g each (pre-order at the butcher’s shop)
• 100 g onion, peeled and roughly chopped
• 100 g carrots, peeled and roughly chopped
• 50 g yellow beetroot, peeled and roughly chopped
• 50 g celery, peeled and roughly chopped
• 1 tbsp tomato puree
• ¼ litre red wine
• ½ litre of beef stock
• ½ tsp salt
• 10 pcs. peppercorns, black
• 5 pcs. juniper berries
• 2 pcs. bay leaves
• 2 tsp sugar
• 6 pcs. gherkins, cut into strips
• gherkin pickle water
• cornflour
• tarragon mustard

Porcini mushroom filling

• 100 g porcini mushrooms, cleaned and finely diced (1 to 1.5 cm)
• 50 g shallots, peeled and finely diced
• 1 tsp parsley, finely chopped
• 2 tsp parmesan, dried
• 1½ tbsp flour, smooth
• 1/8 litre milk
• 50 g butter
• ½ tsp lemon juice
• 1 tbsp oil
• nutmeg
• cumin
• pepper
• salt

Potato and porcini mushroom pocket

• 200 g potatoes, floury, cooked, peeled and pressed (should still be hot)
• 150 g flour, coarse
• 1 egg
• salt
• nutmeg

Preparation

Roast beef

Season the roast beef slices with salt and pepper and fry in hot oil. In a large pan, fry the root vegetables with oil until light brown, add the onion and continue to fry until dark. Add the tomato purée, brown, deglaze with red wine and bring to the boil. Pour in the soup, add salt, sugar and the spices – if possible in a tea bag or spice egg. Bring to the boil and add the roast beef. Cover the pot and braise in a preheated oven at approx. 190 °C for one hour. Prick the meat to see if it is already tender. Then remove with the spice bag and pour the sauce through a sieve. Mix the cornflour with water and thicken the boiling sauce with it. Flavour with mustard, a little pickle water and salt if necessary. Add the meat and garnish with the cucumber strips.

Filling

Sauté the porcini mushrooms and shallots in a hot pan with oil, add the parsley and season with salt, pepper, nutmeg and a little caraway. Melt the butter in a pan, mix with the flour, allow to foam and pour in the milk. Heat until the mixture has a creamy consistency – remove from the heat, stir in the sautéed porcini mushrooms and Parmesan and season with lemon juice and salt.

Pockets

Knead all the ingredients into a compact dough, roll out to a thickness of approx. 3 to 4 mm using the flour and cut out round shapes (approx. 7 cm in diameter). Brush with beaten egg and, using a small teaspoon, place the porcini mushroom filling in the centre of the pastry, fold over and press the edges together. Cook in salted water for approx. 5 minutes.