Bavarian Beef With Red Cabbage Recipe

Ingredients for Bavarian Beef With Red Cabbage

• Vegetable Oil
• Stewing Beef
• 2 medium onions, chopped
• 1 teaspoon caraway seeds
• 1/2 teaspoon black pepper
• 2 bay leaves
• 4 cups beef stock
• Red Wine Vinegar
• 2 tablespoons brown sugar
• Lemon Rind
• 2 tablespoons molasses
• All Purpose Flour
• Ground Ginger
• Ground Cinnamon
• Ground Cloves
• 1 medium red cabbage (about 1 1/2 lbs), thinly sliced
• 1 medium apple, thinly sliced
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves

How to Make Bavarian Beef With Red Cabbage

1. Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat.
2. Brown 2 lbs beef stew meat in batches, about 3-4 minutes per batch. Remove beef and set aside.
3. Add 2 medium onions, chopped, 1 teaspoon caraway seeds, 1/2 teaspoon black pepper, and 2 bay leaves to the Dutch oven.
4. Cook, stirring frequently, for 1 minute until softened.
5. Pour in 4 cups beef stock, scraping up any browned bits from the bottom of the pan.
6. Bring to a boil, then return beef to the pot along with any accumulated juices.
7. Reduce heat to low, cover, and simmer for 2 hours, or until beef is very tender.
8. Stir in 2 tablespoons red wine vinegar, 1 tablespoon brown sugar, and the zest of 1 orange.
9. Uncover and cook for another 30 minutes, stirring occasionally, until the sauce slightly thickens.
10. In a small bowl, whisk together 2 tablespoons molasses, 2 tablespoons all-purpose flour, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves.
11. Stir in 2 tablespoons of the stew juices to form a smooth paste.
12. Gradually whisk the paste back into the stew over medium-high heat until thickened, about 3-5 minutes.
13. Discard bay leaves.
14. **Red Cabbage:** Meanwhile, in a large saucepan, combine 1 medium red cabbage (about 1 1/2 lbs), thinly sliced, 1/2 cup water, 2 tablespoons red wine vinegar, 1 medium apple, thinly sliced, 2 tablespoons brown sugar, 2 tablespoons butter, and 1/2 teaspoon salt.
15. Add 1 medium onion, chopped, to the saucepan.
16. Toss well to combine.
17. Stud the remaining onion with 4-5 whole cloves and bury it in the cabbage mixture.
18. Cover and bring to a boil, then reduce heat and simmer for 1 1/2 hours, or until the cabbage is tender and most of the liquid is absorbed, stirring occasionally.
19. Discard the clove-studded onion before serving.
20. Serve the stew over poppy seed noodles, topped with the tangy red cabbage. Serves 6.