Alte Taverne Adelboden
4 tablespoons of clarified butter
80g of flour
800 g of Scottish Highland braising beef
200 g of chopped onion
1 tablespoon of tomato purée
100 ml port wine
100 ml red wine
600 ml rich beef stock
Salt, paprika, pepper
Season the meat with salt and pepper and coat with flour. Heat the clarified butter in a roasting tin. In 2-3 small portions to ensure the tin stays hot, brown the meat on all sides and
place in a separate container.
Fry the chopped onion until soft and then add the meat. Reduce the meat juices until they thicken.
Add the tomato purée and deglaze using the red wine. Then add the port and simmer gently.
Pour the beef stock over the mixture, cover and cook in the oven at 180°C until tender.
Chef's tip: Once the meat in tender, remove it from the sauce and continue cooking the liquid to further reduce it.
We like to serve this with our home-made "Spätzli" (mini egg and flour dumplings)
300g of flour
150 ml of carbonated mineral water
1 heaped teaspoon of salt
Sift flour into a bowl. Whisk the water, salt and eggs together. Then pour into the sifted flour and beat everything until the dough is smooth and bubbles appear. Rest the dough at room temperature for 30 minutes.
Boil plenty of salted water in a large, wide pan. Pre-heat a large serving bowl.
Melt the butter in a non-stick frying pan until it foams. Add the breadcrumbs and fry until golden brown. Keep these warm in the pan.
Either place the dough on a wooden chopping board in portions or keep in a bowl over a pan of gently boiling salted water. Cut the dough into small strips using a knife which has been kept warm in hot water. The cutting should be done directly from the board or side of the bowl so that the strips fall straight in the boiling salt water. N.B. always make small batches
because the Spätzli will stick together if you try to cook too much in one go.
As soon as the Spätzli rises to the surface of the boiling water, remove with a slotted spoon and place in the pre-warmed serving bowl. Spread of the buttered breadcrumb mixture over the Spätzli. Continue until all the dough has been cooked. Serve immediately with the beef ragout.