- Serves: 4-6
- Cook Time: 2 hours 30 minutes
- Prep Time: 25 minutes
- Effort: easy
For the braise
- 750 g beef, chuck, or other braising beef, such as Hereford beef
- 2 banana shallots, left whole
- 2 carrots, halved
- 2 celery, stalks, halved
- 1 whole head garlic, halved widthways
- 2 bay leaves
- 2 sprigs thyme
- 1 tbsp black peppercorns
- 600 ml beef stock
- 200 ml red wine
- 8-12 savoy cabbage, leaves, thick stems removed
- 200 ml beef stock
- few knobs butter
- mashed potato, to serve
Tips and Suggestions
This recipe could be made ahead to the end of step 4, kept in the fridge for several hours or overnight, then warmed through for about 25 minutes when ready to serve.
1. Preheat the oven to 160C/fan 140C/gas 3.
2. Heat a large heavy-based casserole dish, tip in the meat and fry until browned on all sides, about 5 minutes. Lift out and set aside on a large plate. Tip in the shallots, carrots, celery and garlic and fry these until browned, about 3-4 minutes. Put the meat back in the pan along with the rest of the braising ingredients. Season with salt and freshly ground black pepper. Cover and braise in the oven for 2 hours or until really tender and the meat is flaking.
3. Meanwhile, blanch the cabbage leaves in a saucepan of boiling water for a few minutes, until just tender. Drain well and cool.
4. Remove the casserole from the oven and cool the beef slightly. When cool enough to handle, flake the meat into a bowl, reserving the cooking liquor separately. Finely chop one of the carrots and one of the celery sticks and mix in with the meat. For each cabbage leaf, wrap about 3-4 tablespoonfuls of the meat mix inside it, shaping it into a ball-shaped parcel. Secure with cocktail sticks if necessary, and place each cabbage parcel join-side down in an ovenproof dish. Pour a little of the beef stock into the dish so its about 1cm deep, then drop in the knobs of butter.
5. Turn the oven up to 180C/fan 160C/gas 4, put the dish in the oven uncovered and heat the parcels for 20 minutes to heat everything through, basting occasionally so that the parcels are slightly glazed when they come out. Remove the cocktail sticks, if used, and serve with mashed potato.
Rate This Recipe