Spiral Kohl Bundles with Boiled Beef and Red Beet

Ingredients

• 600 g oxen meat (from the shoulder, ready to cook)
• Salt
• 1 bunch vegetable soup mix
• 2 Bay leaves
• 3 allspice berries
• 2 cloves of mace
• 200 g fresh mushrooms
• 1 onion
• 1 Garlic clove
• pepper (ground)
• 2 tbsp plant oil
• 2 spiral kohl
• 400 g cooked red beet
• 3 tbsp butter
• 1.5 tbsp flour
• 1 tbsp chives

Instructions

1. 1.

   Wash the meat, pat dry and place in a large pot. Pour enough water to cover the meat well. Add a good pinch of salt and bring to a boil. Simmer over medium heat for about 2 hours.

2. 2.

   Clean the vegetables, roughly chop them and after 1 hour of cooking add the spices to the meat. Meanwhile clean the mushrooms and slice thinly. Peel and finely chop the onion and garlic, then sauté in a pan with hot oil until translucent. Add the mushrooms, season with salt and pepper, and cook until the mushroom liquid has completely evaporated. Remove from heat and let cool.

3. 3.

   Clean the spiral kohl, separate the leaves and blanch 8 large leaves in boiling salted water for 1-2 minutes. Remove, shock in cold water, and drain well. Lay the leaves side by side, removing the tough stem.

4. 4.

   Remove the meat from the broth and slice into 1 cm thick pieces. Cut each piece in half and distribute the mushroom mixture on the kohl leaves. Fold the opposite sides over, tie with kitchen twine, and place in a wide pot. Add 600 ml of the meat stock, seal the pot, and steam the bundles for 6-8 minutes.

5. 5.

   Meanwhile cut the red beet into strips and sauté in a pan with 1 tbsp melted hot butter while stirring. Season with salt and pepper. Remove the finished bundles from the pot and keep warm briefly.

6. 6.

   Melt the remaining butter in a pot, sprinkle with flour, let it take on a light color, then pour the stock from the bundles over it. Whisk vigorously to avoid lumps, season with salt and pepper. Simmer gently for 5 minutes at medium heat, then stir in the chives. Remove the twine from the bundles, arrange them with the red beet on preheated plates, and drizzle with sauce before serving.