Braised beef and cabbage with bacon and beer

20160929_181911

Braised beef and cabbage with bacon and beer

  • Servings: 8-10
  • Difficulty: easy
  • Print

Braised cabbage is one of those dishes I have wanted to try for a long time and since I found cabbage on sale, and I rarely miss an opportunity to cook with beer, the time had come to make this particular dish.

I will( now) admit that even though I have a new phone the camera sucks so please excuse the quality of the photo. I will endeavor to get a better camera.

Here’s how we do this one.

Shopping list:

  • 1 1/2 Pounds Sirloin tip ends — also known as “steak tails”.
  • Half a red cabbage— Sliced
  • 1 1/2 Vidalia onions— Sliced
  • 1 Large can of beer
  • 1 cup sliced mushrooms
  • 2 Tablespoons Olive oil
  • 4 Garlic cloves— chopped
  • 1/2 pound thick sliced bacon— diced
  • Salt and pepper to taste
  • All purpose flour for dusting

Putting it all together:

  1. Preheat the oven to 350 degrees
  2. Heat the oil in the dutch oven or stock pot
  3. Season the steak with salt, pepper and dust with the flour
  4. Brown the steak in batches and set aside
  5. Pour a small amount of the beer into the pot and scrape up the brown bits (sucs) on the bottom.
  6. Add in the onions and garlic and cook for about four minutes
  7. Mix in the cabbage and meat mixture
  8. Pour in the remaining beer
  9. Bring to a boil
  10. Put in the oven and braise for approximately 50 minutes.
  11. Serve with Artisan bread cut on the bias.

So there you have it another “simple but tasty recipe for the grilling season and beyond”.

Until next time………..

                            Bon Appetit

 

 

 

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