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BRAISED BEEF AND CABBAGE WITH CARROTS AND ONIONS

BRAISED BEEF AND CABBAGE WITH CARROTS AND ONIONS
By Anne Landefeld on Saturday, August 17, 2013 at 10:05pm
This is a one pot meal that takes a while to cook, but preparation is quick and easy. You can switch it up using any braising meat you prefer, such as ham, sausage or pork.
INGREDIENTS:
? 1-1/2 pounds chuck steak, about 3/4-inch thick, trimmed
? Salt and pepper to taste2 tablespoons canola or other vegetable oil
? 2 large carrots, sliced on the diagonal, about 1/4-inch thick
? 1 large onion, halved and cut into 1/4-inch wedges
? 2-3/4 cups water, divided1 medium head green cabbage, quartered, cored, and cut into about 1-inch wedges
? 1 teaspoon dried thyme leaves
? 1/2 bay leaf
? 1 teaspoon caraway seed (optional)
? 1 tablespoon red wine vinegar (optional) (sub Apple cider vinegar)
DIRECTIONS:
1. Cut the steak into serving sizes.
2. Season both sides with salt and pepper.
3. Heat a large braising pan or medium Dutch oven over medium-high heat.
4. Add the oil.
5. Brown the meat on both sides, in batches if needed.
6. Remove from the pan.
7. Add the carrots and onions.
8. Saut? about 5 minutes or until slightly golden.
9. Add about 3/4 cups of water.
10. Scrape up any browned bits from the bottom of the pan.
11. Return the meat, and any accumulated juices, to the pan.
12. Add the cabbage, thyme, bay leaf, and additional salt and pepper.
13. Add 2 cups of water and bring to a boil.
14. Cover, reduce heat to medium-low and simmer, stirring occasionally, until meat is tender, about 1-1/2 hours, depending on thickness of steak.
15. Add the optional caraway seed and vinegar; simmer about 10 more minutes. Serve, passing additional vinegar separately.

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