John Myers
Contents
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Ingredients
For the rosemary fan potatoes:
- 10 Pc. Medium waxy potatoes
- 100 ml Olive oil
- 1 tbsp Granular salt
- 1 tbsp Rosemary spice
For the butter cabbage:
- 1 Pc. Cabbage
- 125 g Butter
- 1 pinch Salt
- 1 pinch Nutmeg
- Juice of 1/2 lemon
For the Stifado:
- 500 g Beef from the leg, about 4 cm pieces
- 1 tbsp Dripping fat
- 1,5 l Red wine
- 200 g Tomato paste
- 350 g Small onions
- 150 g Shallots
- 1 Pc. Clove of garlic
- 2 Pc. Cloves
- 1 pinch Salt
- 1 pinch Pepper
Instructions
Rosemary fan potatoes:
- Peel and halve the potatoes. Now fan the potatoes: Make narrow cuts in the potato halves, but so that the lower surface is not cut through. Place all the potato halves with the large lower cut surface on a baking sheet lined with baking paper. Pour the oil evenly over the potatoes. Salt and sprinkle with rosemary. Cook in the oven at 250 degrees for about 45 minutes. When the potatoes are golden brown, they're done.
Butter cabbage:
- Remove the outer leaves of the pointed cabbage. Cut the pointed cabbage into narrower longitudinal "quarters" so that 5 to 6 pieces come out. Remove a little from the stalk, but leave enough to allow the pointed cabbage to keep its shape. Heat the butter so that it is liquid. Now brush each piece of cabbage intensively with the liquid butter. Put all the pieces in a pan with a piece of butter. Sprinkle the cabbage evenly with the juice of half a lemon. Salt and season with nutmeg. Cook the pieces on all sides over a low heat for a total of 15 minutes.
Stifado:
- Fry the meat cubes vigorously on all sides in the roasting fat. Peel the onions and garlic. Lard an onion with the cloves. Put everything in a large saucepan. Add red wine and tomato paste. Let everything simmer over low heat for at least 2 hours. Season to taste with salt and pepper.
Nutrition
Serving: 100gCalories: 142kcalCarbohydrates: 2.8gProtein: 0.6gFat: 9.9g
