Director of Operations Marin Kirin, www.falkensteiner.com

Ingredients (4 persons):

• 1kg leg of beef or baby beef
• 100g smoked bacon stripes
• 200g onions
• 150g carrot
• 20g tomato concentrate
• 5 cloves crushed garlic
• 50g celery root
• 100g prunes
• 50 g pickled cucumbers
• 1 bay leaf
• 1 liter beef stock
• 750ml red wine
• 1 tea spoon ground black pepper
• 2 tablespoons flour
• salt, butter, apple vinegar, olive oil

Recipe:

Wash and wipe the meat and prick it with the bacon strips, carrots and pickles.
Put the meat in red wine marinade and leave to stand over night.
The next day dry the meat and sear it from all sides in a large sauce-pan in hot oil.
Take it out of the pan and gently sauté the onion, garlic and celery root in the same pan  
Return the meat, add vegetables, bay leaf, season lightly and add occasionally small amounts of beef stock and red wine. Simmer gently for 2 hours.
When meat is tender, take it out and put it on the warm place, blend the sauce and add tomato concentrate and apple vinegar and let it boil for 10 further minutes.
Cut the meat into slices and put on a heated plate, put sauce over it and serve hot with Gnocchi.

Gnocchi

Ingredients (4 persons):

• 250g flour
• 250g potatoes
• 1 egg
• water, salt

Recipe:

Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm. Drain, cool and mash with a fork or potato masher.
Combine mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.