John Myers
Contents
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Ingredients
Red cabbage
- 2 tbsp Clarified butter
- 1 Pc. Bay leaf
- 1 Pc. Cinnamon stick
- 2 Pc. Onions
- 1 Pc. Fresh red cabbage
- 200 ml Apple juice
- 1 shot Vinegar
- 3 Pc. Cloves
- 1 pinch Sugar
- Tea filter
Pot roast
- 500 g Beef leg
- 1 Pc. Carrot
- 3 Pc. Onion
- 3 Pc. Garlic cloves
- 0,5 Pc. Leek
- 2 Pc. Rosemary fresh
- 400 ml Beef stock
- 2 tbsp Tomato paste
Mashed potatoes
- 1 kg Floury potatoes
- 250 ml Milk
- 30 g Butter
- Salt
- Nutmeg
Instructions
Red cabbage (best to prepare the day before)
- Grate the red cabbage and finely chop the onions. Then sauté the finely chopped onions, together with the red cabbage rasps, in clarified butter. Deglaze everything with the apple juice and add a dash of vinegar. Add the spices in a small tea filter bag and let everything simmer for a long time (at least 1 hour). Finally, season again to taste.
Pot roast
- Season and fry the meat. Then add the cleaned and chopped vegetables with the tomato paste. Deglaze everything with the beef stock and simmer gently for 1.5 hours. Turn the meat over and over and add more stock if necessary. Finally, season again to taste.
Mashed potatoes
- Wash, peel and cut the potatoes into large pieces. Cook in salted water for about 20-25 minutes. Drain the water and add the milk and butter to the potatoes. Strain the potatoes, milk and butter together until the puree is airy and hot. Place again on the warm plate and stir well together. Finally, add a little salt and nutmeg to taste.
Nutrition
Serving: 100gCalories: 102kcalCarbohydrates: 8.1gProtein: 5.4gFat: 5.3g
