Beef cheeks on pepper and beer, braised cabbage

Last Updated on October 5, 2024

Today so modern raw material, beef cheeks can be prepared in many ways. Try, for example, this recipe for cheeks braised in a pot of beer and beef stock, seasoned with, among other things, herbs and coloured pepper, served, in this case, with kale and boiled potatoes.

Ingredients:

Rule for 5-6 servings: For the cheeks: 1.2-1.4 kg of beef cheeks 500 ml black beer 300 ml hot beef stock 3-4 tbsp lard 2 tbsp Dijon mustard 2-3 pcs garlic cloves 3 pcs thyme sprigs

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2 pcs bean leaves 1 pcs celery stalks /td> 1 pc larger onions 1 pc carrots several black peppercorns crushed colored 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: 500-600 g of potatoes 1.5 l water 1 tsp of cumin 1 tsp of salt

Procedure:

Roast the slightly salted and colored pepper seasoned cheeks in half the lard, nicely on all sides, then pull the meat out and set aside, it will only take a minute, about 5 minutes

.Add the remaining lard to the stock after the meat, fry the sliced onion until golden brown, then add the sliced carrots, sliced celery and garlic to the pot, stir, sauté on a low heat source until the Vegetable Recipes are soft, just about 5 to 6 minutes

At this stage, put the cheeks back in the pot, add the mustard, pour the beer over everything, and after a while the stock, add the spices and herbs, season with salt, cover, simmer on a moderate heat source for 2.5 hours, just until the meat is almost falling apart

.Pull out the cheeks, keep warm, remove the spices, what we don’t go, reduce the sauce almost to half (boil it to evaporate some of the liquid)

Return the meat to the sauce, let it warm through, taste the sauce, season it with pepper and salt if necessary, you can serve, in this case with boiled potatoes and braised kale.

Preparation of stewed cabbage:

In a larger pot, fry the sliced English bacon in hot oil

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

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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 into 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.

Note:

Photo: Naďa Indruchová

braised cabbage