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  3. Braised Beef, Red Cabbage Roulade and Potato
  1. Trendy Recipes for Food Business

Braised Beef, Red Cabbage Roulade and Potato

Braised Beef, Red Cabbage Roulade and Potato – - Recipe

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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Ingredients

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Braised Beef

Crunchy Topping

  • Onions, brunoised 250.0 g
  • Cornichons, brunoised 250.0 g
  • Coarse pommery mustard 150.0 g

Roulade

  • Red Cabbage 1000.0 g
  • KNORR Vegetable Booster Gluten Free 2.4kg 40.0 g
  • Granny smith apples 500.0 g
  • White Wine 50.0 ml
  • Apple juice 100.0 ml
  • Water 100.0 ml
  • Agave syrup, as needed
  • Olive Oil, as needed

Potato Donut

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

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. To Assemble & Serve

    • Plate the braised beef, red cabbage and apple roulade.
    • Add the potato donut and crunchy topping.

  7. Chef's Tips

    • Coarse Pommery mustard can be substituted with wholegrain mustard.
    • Agave nectar can be substituted with honey.
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