2020-08-13 / test@t

Breast, cabbage, onion, stout

Ingredients

1 kg of beef brisket
20 small white cabbage leaves
1 red onion
2 celery stalks
3 cloves of garlic
3 large juicy tomatoes
700 ml of beer stout
50 g of honey
50 g of brown sugar
50 ml red wine vinegar
3-4 st. l. thick tomato sauce
1-2 tbsp. l. grain mustard
Worcestershire sauce
1 tsp chili flakes
1 tbsp. l. cumin
creamy horseradish and 1 paprika for serving
olive oil
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Roll the brisket into a roll, removing it inside the edge. Tie with culinary twine. Fry with olive oil on all sides until golden brown. Transfer the meat to a bowl and set aside until used.

Step 2

Cut onions, peeled tomatoes and celery into equal medium cubes. Cut the garlic into 2–4 pieces. Saute the onions, celery and garlic over medium heat, 15 minutes. Add tomatoes and chili flakes. Cook for 2 minutes. Add the cumin and mustard. Cook for 1 minute. Add honey, sugar, tomato and Worcester sauce, vinegar, beer. Season with salt and pepper. Heat the mixture, stirring occasionally, for 10 minutes.

Step 3

Cool the sauce, 5 minutes. Transfer it to a blender bowl and beat until smooth. Place the meat in a deep, small ovenproof dish. Pour the sauce over it and bake in the oven at 150 ° C for 30 minutes. Turn the meat over and continue baking for another 1.5-2 hours, turning every 30 minutes.

Step 4

Remove the dish from the oven. Take out the meat and, having removed the twine, disassemble it into fibers. Transfer the contents of the skillet to a bowl and mix with the meat.

Step 5

Cut the bell pepper in half. Remove seeds and partitions. Cut into small cubes.

Step 6

Spread the meat filling over the cabbage leaves. Garnish with creamy horseradish and bell peppers. Season with salt and pepper.

Cooking time

Servings

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