Braised beef from the Dutch oven with Allgäu cheese spaetzle

➊ Clean and trim the beef roast of any tendons and silverskin. Season well on all sides with salt, pepper, and smoked paprika. Heat the Dutch oven to high heat (at least 250°C) and sear the seasoned roast briefly on all sides in a little oil.
Remove the roast from the Dutch oven and brown the roasted vegetables until lightly browned. Dust with flour and add the tomato paste. Let it roast lightly, then deglaze with red wine and water.

➋ Set a grill with a lid to 120–140°C and prepare for indirect grilling. Place the Dutch oven in the indirect cooking area and cook the roast in the covered pot until it reaches an internal temperature of 64–68°C. Check the liquid level occasionally and turn the roast. It should be at least three-quarters submerged in liquid.
Once the internal temperature is reached, remove the roast, season the sauce and thicken it with a flour and water mixture until smooth.

➌ Add the finely diced apricots and let them simmer until the fruit flavors and sweetness are absorbed into the sauce.
Halve the mushrooms and briefly sauté them with the shallots on a plancha or griddle. Season with salt and pepper and serve as a topping over the roast.

➍ For the Allgäu cheese spaetzle , beat flour, eggs, and a dash of mineral water by hand until a light, runny batter forms. Season with salt, pepper, and nutmeg. Using a spaetzle press or a knöpfle pan, scrape the batter into boiling water and briefly bring the resulting spaetzle to a boil. Then, rinse in cold water and drain.

➎ Fry the bacon cubes and onion rings on a plancha or griddle with a knob of butter until the onions are nicely browned. Add the dry, cooled spaetzle and bring to a boil. Stir in the white wine vinegar until completely melted. Then fold in the grated cheese until it forms strings. Season to taste with salt, pepper, and nutmeg, and stir in the chives just before serving.