| Prep: 20 mins | Cook: 2 hrs – 2.5 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 18g | 6g | 28g |
| sugars | fibre | protein | salt |
| 16g | 5g | 40g | 1g |
Why I Love Dutch Beef with Red Cabbage
In the quest to bring you the best and most diverse recipes, I can’t help but share my love for a particular hearty Dutch dish, the robust and flavorful Beef with Red Cabbage. This inspirational recipe serves up a meaty favorite in an exciting, new way that is truly delightful.
Capturing Global Flavors in a Dutch Classic
As someone born and raised in the heartland, my table has always had a preference for comfort food, and it’s those recipes I often think about when reimagining my interpretation of international dishes. Inspired by Frans Hals, a renowned Dutch chef, I developed the Beef with Red Cabbage recipe as part of my kitchen repertoire. This dish amazingly captures the essence of fresh ingredients from farm to my table.
Beef with Red Cabbage: Unleashing the Power of Fresh Produce
What draws me to the Beef with Red Cabbage is how well it represents the spirit of country cooking, with the flavourful beef chuck roast sitting at the heart of the recipe. Our supporting stars – thinly sliced red cabbage, Granny Smith apples, a finely chopped onion, minced garlic cloves all come together to create a blend of worthwhile flavors that your taste buds will appreciate.
Of course, the spectacle doesn’t stop at the beautifully caramelized beef and vibrant veggies. As with all good things, the secret is often in the sauce. Here, we start with a hearty beef broth, added with red wine, brown sugar, apple cider vinegar, and seasoned with ground allspice, salt, and black pepper to taste, providing the rich demi-glace that gives this comfort dish its very character.
Lastly, I appreciate details, which is why the garnish of chopped fresh parsley is not just a recommendation, but a necessity. It adds a final touch of freshness and preserves the homegrown spirit of this delightful dish.
I cherish this Beef with Red Cabbage recipe, and I believe it’s one that remembrances my Nebraskan upbringing, while also leaving ample room to branch out, incorporate world flavours and make it truly our own.
What You’ll Need
- 2 lbs of beef chuck roast
- 1 tbsp of vegetable oil
- 1 large red cabbage, thinly sliced
- 2 Granny Smith apples, peeled and diced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 cups of beef broth
- 1 cup of red wine
- 2 tbsp of brown sugar
- 2 tbsp of apple cider vinegar
- 1 tsp of ground allspice
- Salt and ground black pepper to taste
- Chopped fresh parsley for garnish
Method
Step One
Begin by seasoning your beef chuck roast with salt and pepper according to your taste preference. After seasoning, heat the vegetable oil in a large pot over medium-high heat. Once the oil is hot, add the beef and sear it on all sides until it is brown. This process should take approximately 2-3 minutes per side. Once browned, remove the beef from the pot and set it aside.
Step Two
In the same pot, add the sliced red cabbage, diced apples, chopped onion, and minced garlic. Sauté these ingredients together over medium heat until the vegetables begin to soften. This should take roughly 5 to 7 minutes.
Step Three
Next, pour in the beef broth and red wine into the pot with the vegetables. Add in the brown sugar, apple cider vinegar, and ground allspice. Stir the ingredients together until they are well combined.
Step Four
Return the seared beef to the pot, pushing it down into the broth and vegetable mix. Cover the pot and let it simmer on low heat for about 2-3 hours, or until the beef is tender and can be easily pulled apart with a fork.
Step Five
After the beef is cooked and tender, carefully remove it from the pot and shred it into bite-sized pieces. Return the shredded beef back into the pot and let it heat through with the cabbage and sauce. Adjust the seasonings if necessary.
Step Six
Once the beef with red cabbage is heated through and adjusted to your desired taste preference, spoon it into serving dishes. Sprinkle each plate with a bit of fresh parsley for garnish before serving.
Step Seven
Enjoy your flavorful and hearty Beef with Red Cabbage while it’s hot. This dish pairs well with potatoes or chunky bread for a fulfilling meal.
