Beef rump steak with red cabbage and peppers à la Janko

Ingredients for 4 servings:

• 4 rump steaks
• 4 large bell peppers
• 500 g red cabbage
• 1 onion(s), finely chopped
• 1 clove(s) garlic, chopped
• 200g mozzarella
• 1 shot of red wine
• some ginger
• 1 sprig of rosemary
• 1 dash of olive oil
• 2 tbsp soy sauce
• some pepper
• some paprika powder, hot
• 1 garlic clove(s)
• e.g. chives
• 3 sprigs rosemary

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 10 minutes

Peppers of a special kind, like you’ve never eaten them before

Marinate the meat in any marinade of your choice and let it soak in for a few hours (about 3), then store in a cool place. For the marinade, I use a good splash of olive oil, 2 tablespoons of soy sauce, a little pepper, a pinch of hot paprika, a clove of garlic, chives, and 3 sprigs of rosemary. About half an hour before cooking, take the meat out of the fridge and let it come to room temperature (this makes it extra tender!). Meanwhile, cut the tops off the peppers and remove the seeds and white membranes. Sauté the onions and red cabbage over medium heat, add the garlic, ginger, and rosemary. Now add the red wine and simmer for another 1-2 minutes. Meanwhile, preheat the oven to 200°C. Cut the mozzarella into small cubes and fill the peppers with red cabbage and mozzarella in layers. Cover and place in the oven with fan for about 20 minutes. Use the remaining liquid from the pan later for the sauce! Now sear the rump steaks at full heat for 1-2 minutes on each side (not too long). Then, wrap them in aluminum foil and place them in the oven with the peppers for about 7-10 minutes (depending on the thickness of the steaks). This will ensure they are extra juicy. Insider tip: Don’t serve the meat immediately after cooking; instead, let it rest in the aluminum foil for another 2-3 minutes. This won’t reduce its temperature, but it will retain its juices much better, making it much more flavorful. Finally, combine any remaining meat juices with the reserved red cabbage stock and use as a sauce.