John Myers
Potato & Cabbage Mash with Roast Beef
The perfect potato & cabbage mash with roast beef recipe with a picture and simple step-by-step instructions.
- 2 tablespoon Clarified butter
- 1 kg Beef roast (ma) fresh
- 1 Pc. Diced onion
- 1 Pc. Carrot
- 1,5 tablespoon Powdered sugar
- 2 tablespoon Tomato paste concentrated three times
- 100 ml Port red
- 200 ml Palatinate Dornfelder, dry
- 1 Pc. Stock cube
- 400 ml Meatsoup
- 2 Pc. Bay leaf
- 2 Pc. Clove
- 1 tablespoon Mustard medium hot
- 650 g Fresh white cabbage
- 500 g Potato
- 1 tablespoon Margarine
- 1 Pc. Diced onion
- 1 teaspoon Salt
- White milled pepper
- Nutmeg
- Arabic spice mix
- Fry the beef in hot clarified butter
- Add onion, carrot then tomato paste and fry.
- Pour port wine on, reduce,
- Pour red wine on, reduce, refill meat stock. Add spices. Stew the meat for about 2 hours.
- Clean the white cabbage, cut into small pieces, cook in a little salted water, drain.
- Spin with the meat grinder.
- After 1.5 hours, put the potatoes on the table.
- Peel the potatoes, cut into cubes, wash, cook in salted water in a large saucepan. About 20 minutes. Then drain the water except for a small amount.
- Steam the onion until translucent.
- Add the onion and cabbage to the potatoes. Bring to the boil, season, mash. If you like, you can add some liquid butter.
- Finish the sauce: Mix up, season to taste.
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