Beef neck on garlic and braised cabbage

Beef neck cut into larger cubes, marinated overnight in garlic, pepper and oil, the next day braised in bacon, lard and onion until tender, served with braised cabbage and boiled potatoes.

Ingredients:

For meat: 500 g of beef neck 50 g Sabatec or other good bacon 2 tbsp oil 1 tbsp lard 5 pcs garlic cloves 1 pk onion freshly crushed pepper

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water salt For kale: 1 piece small head of cabbage 4 pcs garlic cloves 200 ml of garlic water pepper salt Salt: 30 g of pepper 2 tbsp smooth flour Other: boiled potatoes as a side dish

Procedure:

1. Cut the meat into larger cubes (3 x 3 cm), pepper, add the crushed garlic, oil and mix well, leave in a closed container overnight in the fridge
2. Cut the bacon into cubes, let it fry until golden brown, add lard, diced onion and fry until golden brown
3. Then add the meat and fry it on all sides, add salt, water and simmer until tender (you can also prepare it in a pressure cooker, it will shorten the cooking time)
4. Serve with boiled potatoes and sautéed cabbage.

Kale preparation:
1. Remove the top leaves from the cabbage, cut in half, cut out the middle stem and coarse stem, cut into medium thick noodles
2. Pour in about 200 ml of water, add salt and cook for 10 minutes, then drain, but leave the water from the cabbage
3. Cut the bacon into small cubes and cook, add flour and mix the roux until pink
4. Add this to the boiled cabbage, add water (from the cabbage) as needed, add the crushed garlic, pepper, possibly add salt, let it boil on low heat for 10 minutes.

Note:

Recipe from Cooking with Tom, author of the photo and text.