Braised beef with savoy cabbage-carrot-vegetables

Name: Braised beef with savoy cabbage-carrot-vegetables
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 collar Soup Greens; 2 medium-sized onions; 1.2 kg Braised beef (from the leg); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 3 TABLESPOONS Oil; 1/2 l apple juice; 500 g Carrots; 1 (approx. 750 g) savoy cabbage; 1 collar flat leaf parsley; 1 pack of "Raw dumplings"; 20 g Butter or margarine; 1-2 TABLESPOONS dark sauce thickener; 1-2 TABLESPOONS Balsamic Vinegar

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 collar Soup Greens
2 medium-sized onions
1.2 kg Braised beef (from the leg)
7-10 Tbsp Salt
7-10 Tbsp black pepper
3 TABLESPOONS Oil
1/2 l apple juice
500 g Carrots
1 (approx. 750 g) savoy cabbage
1 collar flat leaf parsley
1 pack of "Raw dumplings"
20 g Butter or margarine
1-2 TABLESPOONS dark sauce thickener
1-2 TABLESPOONS Balsamic Vinegar

Directions

1
Clean, wash and chop the soup greens. Onions peel and roughly dice. Wash the meat, dab dry and season with salt and pepper. Heat the oil in a frying pan. Brown the meat all around. Add soup vegetables and onions and fry briefly. Deglaze with apple juice and 1/4 litre water. Cover and braise in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/2 hours.
2
In the meantime, peel and wash the carrots, cut them in half lengthwise and slice them diagonally. Clean, wash and quarter the cabbage and remove the stalk. Cut cabbage into strips. Cook in boiling salted water for about 5 minutes. Then drain. For the dumplings, wash parsley, dab dry and chop except for something to garnish. Mix dumpling powder and 1/2 litre cold water. Stir in parsley. Let it swell for about 10 minutes. Form 8 dumplings from the potato dough with moistened hands. Leave to stand in plenty of boiling salted water for about 20 minutes. Heat the fat. Sauté carrots in it. Add 5 tablespoons of water and steam covered for about 5 minutes. Keep meat warm.
3
Let it swell for about 10 minutes. Form 8 dumplings from the potato dough with moistened hands. Leave to stand in plenty of boiling salted water for about 20 minutes. Heat the fat. Sauté carrots in it. Add 5 tablespoons of water and steam covered for about 5 minutes. Keep meat warm. Puree the soup vegetables in the stock. Bring to the boil and thicken with sauce thickener. Season to taste with salt, pepper and vinegar. Add cabbage to the carrots and heat up with them. Season to taste with salt and pepper. Arrange roast, vegetables and drained dumplings. Garnish with parsley. So
4
Puree the soup vegetables in the stock. Bring to the boil and thicken with sauce thickener. Season to taste with salt, pepper and vinegar. Add cabbage to the carrots and heat up with them. Season to taste with salt and pepper. Arrange roast, vegetables and drained dumplings. Garnish with parsley. So