Beef on rosemary, braised kale, potato

Last Updated on October 5, 2024

Beef stewed whole on root Vegetable Recipes under wine, seasoned with, among other things, rosemary, served with boiled potatoes and braised cabbage.

Ingredients:

800-1000 g peeled beef shoulder 150 gcarrots 120-150 g pepper 120 g onion 80 g of parsley 80 g of celery 80 g of celery /td> 50 ml oil 2 pcs garlic cloves /td> 2 tbsp of garlic 1 tbsp sweet ground paprika 1 l white wine rosemary decoction rosemary seeds ground pepper salt For the kale: 1 piece of medium-sized kale 400 g of whole English bacon 200 ml chicken stock 1 tbsp of sunflower oil a few drops of white wine vinegar a pinch of cane sugar ground black pepper salt For potatoes: 500 g potatoes

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1.5 l water 1 tsp of cumin 1 tsp of salt

Procedure:

Cut the meat into four thicker rolls, stuff them with bacon, use about 50 g of the above amount, salt and pepper, tie a sprig of rosemary to each slice

Roast the meat on all sides in hot oil, then remove it

Add the rest of the bacon, cut into cubes, to the fat after the meat, fry until golden, add the carrot and parsley chips, fry them, add the diced onion, fry again, then add the tomato paste, a pinch of sweet paprika and sliced garlic, season

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At this stage, pour the rosemary broth and white wine over everything, put the meat back in, cover, bake in an oven heated to 170-180 °C for 30 minutes, then uncover and finish baking.

Preparation of stewed cabbage:

In a large pot, fry sliced Italian pancetta or Czech English bacon in hot oil

Sprinkle the fried bacon with cane sugar, stir, add a few drops of wine vinegar, shredded kale, and pour the chicken broth over everything

Stir in the chicken broth./li>

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Simmer for about 10-15 minutes, the cabbage must be soft, but at the same time it should be a little crispy

Salt the dish to taste, season with pepper, or sweeten with sugar and acidify with vinegar.

Potato preparation:

Wash the potatoes, peel and cut into larger cubes, rinse them thoroughly again, then drain thoroughly

Sauce the potatoes in a large bowl.Put the drained potatoes in a pot and pour cold water over them

Salt the water, season with cumin and boil for about 15 minutes until the potatoes are soft, then drain the water and serve.

Recommendation:

For the rosemary stock you will need a handful of fresh rosemary leaves, which you pour over 250 millilitres of boiling body. Then let it infuse for approximately 10 minutes under a lid. After ten minutes, you can strain the infusion and use it.

Note:

Photo: Nadia Indruchová

braised kale