BAVARIAN BEEF WITH RED CABBAGE
Make this hearty German style stew for an Oktoberfest party. Serve it on a large platter atop poppy seed noodles, accompanied by the tangy red cabbage and a pitcher of beer.
Provided by Olha7397
Categories Stew
Time 3h50m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- In Dutch oven, heat oil over medium high heat; brown beef, in batches. Transfer to plate. Add onions, caraway seeds, pepper and bay leaf; cook, stirring, for 1 minutes. Pour in beef stock; bring to boil, stirring to scrape up brown bits.
- Return beef and any accumulated juices to pan; reduce heat, cover and simmer for 2 hours or until beef is tender. Stir in vinegar, sugar and rind; cook uncovered, stirring often, for 30 minutes.
- In small bowl, stir together molasses, flour, ginger, cinnamon and cloves to make paste; stir in 2 tablespoons of the stew juices. Gradually whisk back into stew over medium high heat until thickened, 3 to 5 minutes. Discard bay leaf, (Stew can be refrigerated in airtight container for up to 2 days or frozen for up to 1 month.).
- RED CABBAGE: Meanwhile, in large saucepan, toss together cabbage, 1/2 cup water, vinegar, apples, brown sugar, butter and salt. Chop 1 of the onions and add to pan; toss well.
- Stick cloves into remaining onion; bury in cabbage mixture. Cover and bring to boil; reduce heat and simmer, stirring often, for 1 1/2 hours or until cabbage is tender and most of the liquid is absorbed. Discard clove studded onion. (Can be refrigerated in airtight container for up to 2 days, reheat gently.) Serve with stew. Makes 6 serving.
- Canadian Living.
Nutrition Facts : Calories 628.9, Fat 34, SaturatedFat 13.5, Cholesterol 106.4, Sodium 496.8, Carbohydrate 51.6, Fiber 5.1, Sugar 35.6, Protein 31.3
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Olabisi Temitope Zainab
z-o33@hotmail.comThis dish is a bit time-consuming, but it's definitely worth it.
Julu Medher
jmedher93@yahoo.comOverall, this is a great recipe. I would definitely make it again.
Heather Judy
h.j66@gmail.comI'm not sure if I did something wrong, but my red cabbage turned out a bit sour.
Kamogelo Kgadi
kamogelo0@yahoo.comI would recommend serving this dish with mashed potatoes.
Sabbir Ahmed Nobel
sabbir_a77@gmail.comThis is a great recipe for a weeknight meal.
Fariy Writes
fariy-writes@hotmail.comI was surprised at how well the beef and red cabbage paired together.
Samuel Emeka
s17@hotmail.comThis dish is perfect for a special occasion.
Tammy Sellek
sellektammy@yahoo.comI'm not a big fan of red cabbage, but I really enjoyed it in this dish.
Dark 9
d928@gmail.comThis recipe was easy to follow, and the dish turned out great.
Faruk Ahamad
faruk-a@yahoo.comOverall, this is a great recipe. I would definitely make it again.
Ayub Ali ahmud
ayuba@gmail.comThis dish is delicious, but it's a bit too salty for my taste.
Vasti Nolasco
n-vasti84@aol.comI followed the recipe exactly, but my beef turned out a little tough. Not sure what I did wrong.
Karan Rai
karan.rai55@gmail.comThis recipe is a keeper!
M aqeel M aqeel
m-a@gmail.comI made this dish for my family last night, and they loved it! The beef was so tender, and the red cabbage was the perfect accompaniment.
Ram Sarma
ram4@gmail.comThis recipe is a bit time-consuming, but it's worth the effort.
Uvindu Sathsara
sathsara@gmail.comI've made this dish several times now, and it's always a hit. The red cabbage is especially good.
Irish plays
p.i@aol.comThis Bavarian beef and red cabbage dish was an absolute delight! The beef was fork-tender and flavorful, and the red cabbage was tangy and sweet. The combination of flavors was perfect.