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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 per serve

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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

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.

...

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 Rich Brown Gravy.

  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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