Name: Braised Beef, Red Cabbage Roulade and Potato
Yield: 10
Ingredients: 1.5kg Beef topside; 220.0g Knorr Gravy Mix 550g; 2000.0ml Water; 500.0ml Red Wine; 200.0g Knorr Gravy Mix 550g; 0.0[_] Mondamin roux dark, to taste; 250.0g Onions, brunoised; 250.0g Cornichons, brunoised; 150.0g Coarse pommery mustard; 1000.0g Red Cabbage; 40.0g KNORR Vegetable Booster Gluten Free 2.4kg; 500.0g Granny smith apples; 50.0ml White Wine; 100.0ml Apple juice; 100.0ml Water; 0.0[_] Agave syrup, as needed; 0.0n/a Olive Oil, as needed; 120.0g Knorr Potato Flakes 2kg; 80.0g Flour; 560.0ml Milk; 15.0g Baking Powder; 2.0x Eggs; 0.0n/a Nutmeg, as needed

A modern take on a German classic with an apple and red cabbage roulade, and potato donut to balance the richness of the beef by adding more varied flavours and textures to the dish.

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Braised Beef
- Cut the topside into approx. 150 g pieces, then sear all sides.
- Roast the mirepoix in a pot. Deglaze with wine and add water and delicatessen sauce.
- Place the meat in a gastronorm and cover with stock.
- Braise the beef in the oven until tender. Season to taste with KNORR Gravy Mix.
Crunchy Topping
- Fry the onions in a pan until golden. Add the cornichons and toss.
- Combine everything in a bowl and mix with the Pommery mustard.
- Spread on a silicon mat and dry at 80°C for about 3 hours.
Roulade
- Remove the outer leaves of the red cabbage and set aside. Cut out the lower part of the thick stalk.
- Place the leaves between cling film and a tea towel. Blanch the leaves, then rinse with cold water.
- Slice the apples with a peeler into thin long strips. Place the apples on the leaves and roll into a roulade.
- Cut the roulade in approx. 2 cm lengths.
- Mix the white wine, apple juice, and water with KNORR Vegetable Booster.
- Put olive oil in a pan and fry the roulades briefly, then add the stock. If needed, season with agave syrup.
Potato Donut
- Mix the KNORR Potato Flakes, flour, milk, baking powder, and eggs in a blender.
- Blend it for 30 seconds. Season with some salt and nutmeg.
- Pour everything into a siphon and shake well.
- Bake in an iron or silicone donut mould.
To Assemble & Serve
- Plate the braised beef, red cabbage and apple roulade.
- Add the potato donut and crunchy topping.
Chef's Tips
- Coarse Pommery mustard can be substituted with wholegrain mustard.
- Agave nectar can be substituted with honey.

Braised Beef, Red Cabbage Roulade and Potato

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Ingredients

Braised Beef

Crunchy Topping

Roulade

Potato Donut

Preparation

What you need

Braised Beef

Crunchy Topping

Roulade

Potato Donut

To Assemble & Serve

Chef's Tips

What you'll get:

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Braised Beef, Red Cabbage Roulade and Potato

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Ingredients