Spitze Stei Stew with Sliding Shards

Ingredients

• 800 g beef stew meat, cubed
• 2 large onions, roughly chopped
• 2 cloves garlic, crushed
• 2 tbsp flour
• 2 tbsp oil
• 500 ml beef stock
• 200 ml red wine
• 2 tbsp hot mustard
• 1 tbsp apple vinegar
• 600 g waxy potatoes, cut into long wedges
• 4 tbsp olive oil
• 1 tsp smoked paprika
• 400 g red cabbage, shredded
• 2 tbsp vinegar
• 1 tbsp sugar
• salt and pepper to taste

Method

1. Pat the beef dry and dust with flour, salt, and pepper.
2. Heat oil in a stew pot, brown the meat on all sides.
3. Add onions and garlic, cook until translucent.
4. Deglaze with red wine and add stock. Stir in mustard and apple vinegar.
5. Let simmer for 2.5 hours on low heat until meat is tender.
6. Meanwhile, preheat oven to 220°C.
7. Toss potato wedges with olive oil, paprika, salt, and pepper. Arrange them on a baking tray, leaning against each other to form a peak.
8. Roast potatoes for 30 minutes until golden and crisp. Let cool slightly, then stack on the plate as a mountain peak.
9. Stew the red cabbage with vinegar, sugar, salt, and pepper for 20 minutes until tender.
10. Serve the stew with a border of red cabbage, place the potato peak dramatically on top of the meat.
11. Drizzle extra mustard sauce for added sharpness.

Serving notes

• Let the potato peak really lean, like a threatening rock.
• Dust with extra paprika for a shadow effect.
• Serve on a large white plate for the best silhouette.