Pepper braised beef with savoy cabbage and nut spaetzle

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and season with salt and pepper. If necessary bind and dust with flour. Heat the oil in a roaster. Fry the meat for about 5 minutes. Remove and put aside. Peel 3 onions and soup greens and dice them separately. Sauté the onions in the frying fat until golden brown. Add soup vegetables and also fry. Add tomato paste, sweat briefly and deglaze with red wine.

2. 2

   Place the pork loin on top. Add bay leaf, half of the pepper, rosemary and thyme. Cover and braise in the preheated oven (electric range: 225 °C/ gas: level 4) on the lower shelf for about 1 hour. From time to time, pour a total of 1 litre of water over it. In the meantime, remove the outer leaves from the savoy cabbage. Cut cabbage into quarters, remove stalk and cut the quarters into finger-wide strips. Wash and clean the peppers and cut them into fine strips. Cook spaetzle in boiling salted water for about 18 minutes. Meanwhile peel the remaining onion and cut into fine strips. Heat 1 tablespoon of fat in a pot. Sauté the onion in it. Add savoy cabbage and paprika, deglaze with broth and stew covered for about 10 minutes. Season with salt and nutmeg. In the meantime take out the pork loin and keep it warm. Pour roast stock through a sieve into a pot. Bring to the boil. Stir cornflour with 2 tablespoons of water until smooth and thicken the stock. Crush the rest of the pepper and stir into the sauce.

3. 3

   Heat 1 tablespoon of fat in a pot. Sauté the onion in it. Add savoy cabbage and paprika, deglaze with broth and stew covered for about 10 minutes. Season with salt and nutmeg. In the meantime take out the pork loin and keep it warm. Pour roast stock through a sieve into a pot. Bring to the boil. Stir cornflour with 2 tablespoons of water until smooth and thicken the stock. Crush the rest of the pepper and stir into the sauce. Season with salt if necessary. Heat 2 tablespoons of fat in a pan, roast breadcrumbs and hazelnut leaves until golden brown. Drain the spaetzle, rinse warm and drain. Heat the rest of the fat in the pan, toss the spaetzle in it. Season with salt and nutmeg. Arrange the spaetzle in a bowl and pour the hazelnut butter over them. Cut the braised meat open, arrange on a plate with the vegetables and some sauce. Garnish with parsley. Serve the rest of the sauce separately

4. 4

   Season with salt if necessary. Heat 2 tablespoons of fat in a pan, roast breadcrumbs and hazelnut leaves until golden brown. Drain the spaetzle, rinse warm and drain. Heat the rest of the fat in the pan, toss the spaetzle in it. Season with salt and nutmeg. Arrange the spaetzle in a bowl and pour the hazelnut butter over them. Cut the braised meat open, arrange on a plate with the vegetables and some sauce. Garnish with parsley. Serve the rest of the sauce separately

Nutrition Facts

KCAL
1100 kcal

CARBS
105 g

FATS
36 g

PROTEINS
77 g