Braised beef and cabbage with bacon and beer
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.
- 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:
- Preheat the oven to 350 degrees
- Heat the oil in the dutch oven or stock pot
- Season the steak with salt, pepper and dust with the flour
- Brown the steak in batches and set aside
- Pour a small amount of the beer into the pot and scrape up the brown bits (sucs) on the bottom.
- Add in the onions and garlic and cook for about four minutes
- Mix in the cabbage and meat mixture
- Pour in the remaining beer
- Bring to a boil
- Put in the oven and braise for approximately 50 minutes.
- 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………..