Ingredients for 4 people:
1 bunch of greens
2 onions
800 g beef for braising
salt, ground pepper
2 tablespoons oil
2 bay leaves
4 juniper berries
500 ml meat broth (instant)
100 g red currant jelly
1 tsp sambal oelek
2 tablespoons cornstarch
For the Brussels sprouts:
500 g Brussels sprouts
salt
40 g hazelnut kernels
2 tablespoons butter
1 pinch of freshly grated nutmeg
Preparation:
1. Clean, wash and cut greens into pieces. Peel onions and coarsely dice. Rub meat with salt and pepper. Heat oil in a casserole. Brown meat in it all around. Add greens, onions, bay leaf and juniper in the drippings. Pour in stock and simmer covered for 1 hour.
2. In the meantime, clean and wash Brussels sprouts and cut into smaller pieces, depending on size. Cook in salted water for about 12-15 minutes. Coarsely chop hazelnut. Heat butter and fry hazelnuts in it until golden brown.
Drain Brussels sprouts and toss in hazelnut butter. Season with nutmeg. Keep warm.
3. Remove meat from broth and let rest for 10 minutes. Strain broth and measure 250 ml out. Strain some of the greens into the broth. Add jelly and sambal. Bring to the boil. Mix starch with a little cold water stir into the sauce and bring to the boil once. Season with salt and pepper to taste.
4. Cut the meat and serve together with the sauce and Brussels sprouts. Serve with potatoes fried in olive oil with thyme.
Preparation time approx. 90 minutes
Per serving approx.:
Calories: 537
Joule: 2247
Protein: 48,8 g
Fat: 24,4 g
Carbohydrates: 30 g
(FoodCentrale by ddp images)
