Braised beef from the Dutch oven with Allgäu cheese spaetzle

➊ Clean and trim the beef roast of tendons and silverskin. Season well on all sides with salt, pepper, and smoked paprika. Heat the Dutch Oven over high heat (at least 250 °C) and quickly sear the seasoned roast on all sides in a little oil.
Remove the roast from the Dutch Oven and sauté the mirepoix until it has taken on some color. Dust with flour and add the tomato paste. Roast lightly and deglaze with red wine and water.

➋ Set up a lidded grill to 120–140 °C for indirect grilling. Place the Dutch Oven in the indirect area and bring the roast to a core temperature of 64–68 °C in the closed pot. Check the liquid level occasionally and turn the roast. It should be at least ¾ covered with liquid.
Once the core temperature is reached, remove the roast, season the sauce, and thicken with a flour-water mixture.

➌ Add the finely diced apricots and let them steep so that their fruit aromas and sweetness infuse into the sauce.
Halve the stone mushrooms and sauté them briefly with the shallots on the plancha or grill plate. Season with salt and pepper and add as a topping over the roast when serving.

➍ For the Allgäu cheese spätzle, beat flour, eggs, and a splash of mineral water by hand until the dough is slightly liquid and forms bubbles. Season with salt, pepper, and nutmeg. Use a spätzle press or a Knöpfleblech to scrape the dough into boiling water and let the resulting spätzle boil briefly. Then rinse in cold water and drain.

➎ Fry the bacon cubes and onion rings on the plancha or grill plate with a piece of butter until the onions are nicely colored. Add the dry and cooled spätzle and bring to temperature. Mix in the Weißlacker until it is completely melted. Then fold in the grated cheese until it forms strings. Season with salt, pepper, and nutmeg and mix in the chives just before serving.