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Roast beef with red cabbage and mashed potatoes

Difficulty: Medium

Time: 40 min. preparation time, 120 min. cooking time

Nutrition: Calories ca 1021 / Protein 78g / Carbohydr. 78g / Fat 43g

Utensils

oven, vegetable peeler, large ovenproof pot with lid, sieve, 2 large saucepans, potato masher, aluminum foil, small saucepan, cutting board, knife

Enjoy with

Ripasso, Valpolicella

Also known as the little brother of the ‚Amarone’, the Ripasso compliments this hearty
dish with its full body and notes of cherry and plum.

RECOMMENDED PRODUCT

Red cabbage

Ingredients

1¼ kg   beef eye round roast (boneless)
620 g       red cabbage (braised)
1 kg   potatoes
½    leek
  stalk celery
  carrot
  shallots
1   tomato
1 tbsp   tomato purée
3   peppercorns (whole)
800 ml   beef stock
5   juniper berries
3   cloves
2   bay leaves
100 g   butter
175 ml   milk
1 tbsp   starch
1 tbsp   water
    parsley for serving
    oil for frying
    nutmeg
    salt
    pepper

Step 1

Preheat oven to 180°C/300°F. Roughly chop leek and celery. Peel and cut carrot and shallots. Quarter tomato. Set aside.

oven - vegetable peeler - cutting board - knife
½ leek - 1 stalk celery - 1 carrot - 4 shallots - 1 tomato

Step 2

Salt beef. Heat oil in a heavy-bottomed, ovenproof pot over medium-high heat and sear beef on all sides. Add chopped vegetables, tomato purée, and peppercorns and fry for approx. 10 min. Deglaze with beef stock.

large ovenproof pot with lid
1¼ kg beef eye round roast - 1 tbsp tomato purée - 3 peppercorns - 800 ml beef

Step 3

Cover pot with lid, then place in the oven and roast at 180°C/300°F for approx. 120
min. Throughout roasting, occasionally baste beef with pan drippings.

oven

Step 4

Add red cabbage to a large saucepan and season with juniper berries, cloves, and bay leaves. Warm over medium heat for approx. 8 – 10 min., then keep warm over low heat until serving.

large saucepan
620 g red cabbage - 5 juniper berries - 3 cloves - 2 bay leaves

Step 5

Peel potatoes and roughly dice. Add potatoes to a saucepan and fill up with water until potatoes are covered. Salt water, bring to a boil and cook for approx. 20 min., or until soft. Drain the water from the saucepan and add butter and milk to the potatoes. Mash until smooth and creamy. Season with nutmeg, salt, and pepper. Keep warm until serving.

large saucepan - vegetable peeler - potato masher
1 kg potatoes - 100 g butter - 175 ml milk - nutmeg - salt - pepper

Step 6

Once the roast beef is done, remove from oven. Take meat out of the pot and cover
with aluminum foil. Let rest for approx. 10 min. Strain roast beef drippings into a small
saucepan and bring to boil. Mix starch and water to make a slurry, then add to saucepan. Season with salt and pepper and let simmer until thickened. Slice roast beef and serve with mashed potatoes, red cabbage, and sauce. Garnish with parsley and enjoy!

sieve - aluminium foil - small saucepan - cutting board - knife
1 tbsp starch - 1 tbsp water - salt - pepper - parsley for garnish

Utensils

oven, vegetable peeler, large ovenproof pot with lid, sieve, 2 large saucepans, potato masher, aluminum foil, small saucepan, cutting board, knife

Enjoy with

Ripasso, Valpolicella

Also known as the little brother of the ‚Amarone’, the Ripasso compliments this hearty
dish with its full body and notes of cherry and plum.

RECOMMENDED PRODUCT

Red cabbage