Braised Beef Chuck with Mushrooms and Apple Red Cabbage

Tender beef slowly braises in red wine and stock, served with mushrooms and apple red cabbage. A warming autumn and winter dish that can be prepared ahead well.

By yumbelo · 4 servings · 200 minutes

Ingredients

• 800 g Beef chuck
• Salt, to taste
• Black pepper, to taste
• 2 tbsp Cooking oil
• 2 pc Onions
• 3 pc Carrots
• 150 g Celeriac
• 2 pc Garlic cloves
• 2 tbsp Tomato paste
• 200 ml Red wine
• 500 ml Beef stock
• 2 pc Bay leaves
• 3 pc Thyme sprigs
• 300 g Button mushrooms, cleaned
• 600 g Red cabbage, finely shredded
• 1 pc Apple
• 2 tbsp Apple cider vinegar
• 1 tsp Sugar
• 20 g Butter
• 1 bunch Parsley, chopped

Method

1. Pat the beef chuck dry, season generously with salt and pepper.
2. Heat the cooking oil in a large casserole dish and sear the meat in batches on all sides over high heat, then remove it.
3. Dice the onions, carrots and celery, finely chop the garlic and sweat them in the rendered fat for about 5 minutes.
4. Stir in the tomato paste and toast briefly, then deglaze with the red wine and let it reduce slightly.
5. Return the meat to the pot, add the beef stock, bay leaves and thyme, cover and braise over low heat for about 1.5 hours.
6. Quarter the mushrooms and fry them in a hot pan with a little oil until golden brown, then season with salt and set aside.
7. Combine the red cabbage with the peeled, diced apple, apple cider vinegar, sugar, a pinch of salt and 100 ml water in a pot, cover and steam for about 30 minutes until soft.
8. Add the mushrooms to the meat and braise for another 20 minutes until the meat is very tender.
9. Strain the sauce through a sieve, let it reduce slightly and thicken with the cold butter, then season with salt and pepper.
10. Adjust the seasoning of the red cabbage and serve with the meat and sauce, sprinkled with the chopped parsley.