Spicy Beef with Roasted Young Cabbage and Carrot Mung Beans

Main Dishes | European cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Spicy beef with roasted young cabbage and carrot mung beans.

Ingredients

Thick Beef Rib - 4 lbs
Chicken Broth - 2 qt
White Cabbage - 1 piece
Onion - 2 heads
Carrot - 4 pieces
Shallot - 6 heads
Celery stalk - 2 pieces
Garlic - 1 clove
Shimeji mushrooms - 10.6 oz
Gherkins - 7.1 oz
Vegetable Oil - 3 spoons
Butter - 3.5 oz
10% cream - 7 fl oz
Cognac - 3 fl oz
Bay leaf - 2 pieces
Thyme - 8 stalks
Green peppercorns - 8 pieces
Salt - to taste
Ground Black Pepper - to taste
Dijon Mustard - 2 spoons

Step by Step guide

Step 1

Cut the cabbage head into 6 pieces. Melt 30 g of butter and sauté the cabbage in it for about ten minutes. Add 0.5 liters of broth, season to taste, and transfer to an oven preheated to 392°F for twenty minutes.

Step 2

Sear the meat in vegetable oil until browned. Sauté coarsely chopped onion, one carrot, and celery.

Step 3

Pour the cognac into a saucepan and let it reduce, then add another liter of broth, bay leaf, pepper, half a head of garlic, thyme, and place the beef in, seasoning it with salt and pepper. Cover with a lid and return to the oven for two and a half hours.

Step 4

Cut the carrots into large cubes, sauté in butter for two minutes, add the remaining broth, and cook until tender. Mash with mustard to create a coarse puree.

Step 5

Sauté the shallots until caramelized, then add the coarsely chopped mushrooms and cook for three minutes. Toss in the minced garlic and butter, season to taste, and sauté for another minute.

Step 6

Slice the beef into thick pieces. Reduce the broth until it thickens. Serve the meat with a side of cabbage, carrot puree, onions, mushrooms, gherkins, and beef gravy.