Roast Beef with Pumpernickel Raisin Sauce

For the meat: Rinse beef and pat dry. Peel onion, celery root, carrot and parsnip and cut up into chunks. Rinse thyme and shake dry. Combine red wine with vinegar, add vegetables, chopped thyme and spices. Lay meat in a dish, pour marinade over, cover and marinate in refrigerator overnight.

The next day, remove meat, pat dry and sear in a pan with clarified butter. Put aside. Pour marinade through a sieve and and in a saucepan and heat to 80°C (approximately 175°F). Lay meat into the hot liquid and leave until done with lid closed for about 1-1.5 hours.

For the sauce: Finely grind Pumpernickel bread. Cut bacon into small cubes. Toast almonds in a dry frying pan and remove. Finely dice onion.

Heat butter, sauté bacon and onion until translucent, deglaze with a little wine and let boil down. Repeat this process until wine been used. Add beef au jus with allspice and cloves. Let boil down and reduce sauce by about half.

For the meatballs: Peel onion and chop finely. Dice dried tomatoes finely. Select 8 large leaves of endive, rinse and blanch with hot water, rinse with cold water and drain. Finely dice 300 grams (approximately 2/3 pound) of remaining endive leaves. Heat butter in a pan and fry onion with diced endive with 1 pinch of sugar and sauté until soft then add tomatoes. Season with salt and pepper. Spread filling on blanched endive leaves and turn into balls.

For the potatoes: Rinse potatoes and cook until tender for about 25-30 minutes in plenty of boiling salted water (depending on thickness).

About 10 minutes before end of cooking pour the sauce through a sieve, stir in ground Pumpernickel and raisins, season with salt and thicken as desired with some cornstarch mixed in cold water.

Boil the meatballs in vegetable stock with white wine for 2-3 minutes. Remove meat from pan and cut into slices.