Braised beef with vegetables (1 person)
500 g of braising beef (shin, brisket etc) 1 carrot 1 small onion 1 leek, ¼ white cabbage, 1 small of pumpkin cubed some button mushrooms 1 beef stock cube 1 pinch of salt and pepper sprig of thyme bay leaf, 2 to 3 glasses of water.
Preparation (15 min and cooking 3 hours)
- Cut the beef in chunks and add to your oven proof pot.Dissolve your stock cube in 2-3 cups of boiling water and add.
- Add your sliced carrot, sliced onion, whole mushrooms and sliced leek cut lengthwise.
- Season with salt and pepper, cover, then cook for 2 to 3 hours then add the cabbage and the pumpkin for the last 30 minutes.
- Once the cooking is finished, remove the grease floating on the surface then check your seasoning. Serve immediately.
*As beef dishes improve over 2 or 3 days, this dish is best made in advance then stored in the fridge. This way you will easily be able to remove all the fat that sets on the surface before reheating.