Red cabbage casserole
with beef and celeriac purée
Ingredients for 4 people
- For the red cabbage casserole
- 600 gBeef for braising (from the haunches)
- 2 TbspOlive oil
- Salt
- Freshly ground pepper
- 125 mlRed port wine
- 800 mlBeef stock
- 125 mlFreshly pressed orange juice
- 2Bay leaves
- 2Cloves
- 125 gDried figs
- 720 mlKühne [46054]
- 100 gBitter orange marmalade
- For the celeriac and potato purée
- 250 gCeleriac
- 250 gFloury potatoes
- 300 gCream
- 100 mlVegetable stock
- Nutmeg
Nutritional information
Approx. 760 kcal (3190 kJ) / 89.3 g protein / 36.9 g fat / 54.5 g carbohydrates
The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.
The nutritional values given are approximate and should be taken as a guide.
Preparation
1. For the casserole, cut the meet into 3 cm cubes. In a roasting pan, heat the oil, add the meat and sear 6–8 minutes on all sides. Season with salt and pepper. Deglaze with port wine, reduce, add beef stock and orange juice and bring to boil. Add the bay leaf and cloves. Braise the meat in a closed pot 45–60 min. over low heat, while stirring occasionally.
2. In the meantime, cut the figs in half. Once the meat is cooked, add the figs to the meat and cook for 5 min. Add Kühne Red Cabbage The Original and bring to a boil. Simmer over low heat 10–15 minutes, while stirring occasionally. Stir in the orange marmalade. Season with salt and pepper and cover, then leave to cool.
3. For the celeriac potato purée, peel the potatoes and remove the skin from the celeriac and cut into small cubes. Bring the cream and vegetable stock to a boil, add the diced celeriac and potatoes and a little salt. Cook in a closed pot for about 10 minutes until the vegetables are soft. Purée with a hand blender and pass through a sieve as desired. Season the purée with salt, pepper and nutmeg. Heat the casserole briefly and serve with the celeriac purée.
