Roughly dice the carrots, celery and onion and add to the beef in a large enough bowl. Crush the new spice, pepper and coriander seeds in a mortar and add to the beef together with the cinnamon, cloves, bay leaf and mulled wine and marinate for 24 hours. Remove the meat from the marinade, dry it and fry it in a hot roasting pan with fat and put it aside. Strain the marinade liquid and fry the vegetable cubes in the same roasting pan.
Add the paradeis pulp, sauté briefly and extinguish with a small amount of marinade liquid. When this has boiled away, repeat the process about twice. Then add the honey, caramelize briefly and put the meat with the rest of the marinade liquid in the roasting tin for another time and steam in the oven at 120 °C for a good four hours. Then strain the sauce, season and thicken slightly with cornstarch.
For the duchess potatoes, press the boiled potatoes, mix with nutmeg and two egg yolks and fill into a cone. Spray decoratively on a tray and brush the tops with egg yolk. Heat briefly in the stove at 180 degrees.
Clean the Brussels sprouts, boil them in salted water and then quench them in iced water. Sauté with the finely diced onion and diced bacon in the frying pan with a little butter.
Serve: One or two duchess potatoes respectively.
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