Beef Ragout with Apple Red Cabbage and Mashed Potatoes

Ingredients

• 1 kg red cabbage
• 2 Apples
• 4 shallots
• 50 g clarified butter
• 2 tbsp sugar
• 1 cinnamon stick
• 6 tbsp red wine vinegar
• 350 ml dry red wine
• 100 ml Vegetable broth
• 0.5 untreated lemon (juice)
• 3 tbsp lingonberry jam
• Salt
• Pepper (freshly ground)
• 600 g Potatoes
• 600 g beef fillet
• 1 Shallot
• 2 tbsp plant oil
• 1 tsp tomato paste
• 150 ml dry red wine
• 200 ml beef stock
• 200 ml lukewarm milk
• 40 g Butter
• nutmeg

Instructions

1. 1.

   Wash the cabbage, remove the core and outer leaves, then slice or shave the remaining part into fine strips. Peel, quarter, core, and dice the apples. Peel the shallots and finely chop them.

2. 2.

   Sauté the shallots in clarified butter until translucent, add the cabbage and apples, sprinkle sugar over them and lightly caramelize. Add the cinnamon stick, deglaze with vinegar, then pour in wine and broth. Cook covered over medium heat for 40-45 minutes. If needed, add more wine or broth. Season with lemon juice, jam, salt, and pepper.

3. 3.

   Peel and wash the potatoes, boil them in salted water for 30 minutes. Meanwhile, rinse the beef, pat dry, trim, and cut into fine strips. Peel and dice the shallot.

4. 4.

   Heat oil in a pan and sear the beef strips while turning them until browned. Add the shallot and tomato paste, sauté briefly, then deglaze with half the red wine. Reduce slightly, add remaining wine and broth, season with salt and pepper, and simmer over medium heat for about 10 minutes.

5. 5.

   Drain the cooked potatoes, let them steam dry, then press through a potato masher. Stir in milk and butter until smooth, seasoning with salt, pepper, and nutmeg.

6. 6.

   Taste the cabbage again and adjust seasoning. Plate the beef ragout with the mashed potatoes on warmed plates and serve immediately.