Meat

Braised Beef with Brussels Sprouts


Ingredients for cooking beef stew with brussels sprouts

  1. Fresh boneless beef 600 grams
  2. Carrot 150 grams
  3. Brussels sprouts fresh 400 grams
  4. Onion medium size 2 pieces
  5. Stem celery 150 grams
  6. Allspice 5 pieces
  7. Dried coriander seeds 1 teaspoon
  8. Vegetable oil 15 milliliters
  9. Salt 1.5 teaspoons
  10. White mustard 1 teaspoon
  • Main Ingredients: Beef, Cabbage
  • Serving 4 servings

Inventory:

Cutting board, Knife, Frying pan, Wooden spatula, Kitchen stove, Small bowl, Plate - 3 pieces, Saucepan with a thick bottom or cauldron, Lid from a pan or cauldron, Tablespoon, Teaspoon, Serving dish

Cooking Braised Beef with Brussels Sprouts:

Step 1: prepare the beef.


Rinse the beef thoroughly under running water to wash away any residual dirt and bone fragments. We spread the meat on a cutting board and use a knife to clean the veins, films and excess fat. Now cut the component into large pieces and transfer to a small bowl. We leave the beef aside for now, and in the meantime prepare the rest of the ingredients.

Step 2: prepare the onions.


With a knife, peel the onion from the husk and rinse thoroughly under running water. We lay out the component on a cutting board and grind it into pieces. For example, it can be squares or half rings, as anyone likes. Pour finely chopped onion into a clean plate.

Step 3: prepare the carrots.


Using a knife, peel the carrots and rinse thoroughly under running water. Now put the vegetable on a cutting board and grind it in circles or squares. We pour the component into a free plate and leave it aside for a while.

Step 4: prepare the celery.


We wash the celery under running water, shake off excess fluid and put it on a cutting board. Using a knife, grind the stems of the component and immediately pour them into a clean plate.

Step 5: prepare brussels sprouts.


We spread the Brussels sprouts on a chopping board and with a knife we ​​remove the rough stump. Then with clean hands we remove the top coarsened leaves. Rinse the component lightly under running water and put in a free plate. We leave cabbage for a while, as we will add it to the dish at the very end.

Step 6: Cook the Braised Beef with Brussels Sprouts.


Pour a small amount of vegetable oil into the pan and put on a strong fire. When the container with the contents warms up well, carefully spread the pieces of beef into it. Fry the meat on all sides until a golden brown crust appears. Attention: for this we need just a few seconds, so in time we turn the component over to the other side. Also, beef should lie in a pan in a free state so that the pieces do not stick together and are well cooked. Then all the juices will remain inside and the dish will turn out juicy and very tasty.

Immediately after this we transfer the meat to a cauldron or pan with a thick day, and pour the chopped onion into the pan. Slightly reduce the heat and fry the component until soft and transparent. Attention: do not forget from time to time to stir the onion with improvised equipment.

Now turn off the burner and pour it into a container with meat. Gently mix the constituent dishes and immediately spread the chopped carrots and stem celery on top of them.
Then we pour ordinary cold water into the cauldron so that it completely covers the vegetables with meat, and put the container on medium heat. After boiling, add salt, allspice peas, coriander seeds, as well as white mustard, which will give the beef stew a delicate, distinctive flavor and piquant spiciness. Mix everything with a wooden spatula, cover the pan with a lid and simmer the dish over low heat for 1-1.2 hours. During this period of time, the meat will become soft and soaked in vegetable juice and spices.
Then remove the lid and put the brussels sprouts in the container. Again, mix everything with improvised inventory and continue to simmer for about another 20-30 minutes. Important: after adding the last component, do not forget to cover the cauldron with a lid so that the desired liquid does not evaporate. After the allotted time, we check the readiness of cabbage. To do this, pierce it with the edge of a knife. If the cabbage heads are already soft, then the dish is ready and you can turn off the hotplate. If not, then it’s worth extending the extinction time yet for 7-10 minutes.

Step 7: Serve the Braised Beef with Brussels Sprouts.


When the stewed beef with Brussels sprouts is ready, pour it with a wooden spatula into a special deep dish and serve it to the dining table. Attention: in a cauldron, after stewing, a saturated liquid is formed, which we also necessarily pour into meat with vegetables. But you can enjoy this dish simply with slices of bread, as it is not only very satisfying, but it includes all the necessary ingredients and, most importantly, vitamins and minerals.
Good appetite!

Recipe Tips:

- if you use frozen Brussels sprouts for cooking, then it does not need to be thawed and peeled from coarsened leaves. She already goes processed and without a rough stump;

- before serving, braised beef with Brussels sprouts can be sprinkled with finely chopped fresh parsley;

- To make the dish juicy, it is best to add such a part of the carcass as goulash, neck or shoulder blade to it.