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How to make Hachee met rode kool en appeltjes (beef stew with red cabbage & apple)

Yield = 4
Prep time: 0:20
Cook time: 2:25
Total time: 2:45

Ingredients

  • 50g butter
  • 1kg beef casserole steak, cut into 2cm cubes
  • 1L (4 cups) Massel beef stock or cold water
  • 5 tablespoons white wine vinegar
  • 5 whole cloves
  • 3 dried bay leaves
  • 1kg (about 4 large) brown onions, halved, thinly sliced
  • 2 tablespoons cold water, extra
  • 1 tablespoon cornflour
  • Salt & freshly ground black pepper
  • Steamed potatoes, to serve, if desired

Rode kool met appeltjes

  • 750g red cabbage, hard core removed, shredded
  • 125ml (1/2 cup) hot water
  • 2 whole cloves
  • Salt & freshly ground black pepper
  • 4 (about 250g) granny smith apples, peeled, cored, thinly sliced
  • 20g butter
  • 2 tablespoons white wine vinegar
  • 2 tablespoons sugar

Method

  • Step 1 Melt the butter in a large saucepan over medium-high heat until foaming. Add a quarter of the beef and cook, stirring occasionally, for 5 minutes or until brown. Transfer to a bowl. Repeat, in 3 batches, with the remaining beef, reheating the pan between batches.
  • Step 2 Combine the stock, vinegar, cloves and bay leaves in a small jug. Return the beef to the pan. Add the onion and stock mixture. Reduce heat to low and simmer, covered, stirring occasionally, for 2 hours or until the beef is tender.
  • Step 3 Meanwhile, to make the rode kool met appeltjes, place the cabbage, hot water and cloves in a medium flameproof casserole dish over medium-high heat. Season with salt and pepper and bring to the boil. Reduce heat to low and cook, covered, for 25 minutes or until the cabbage wilts. Top with the apple and butter and cook, covered, for 10 minutes or until the apple is tender. Remove from heat. Add the vinegar and sugar and stir until just combined.
  • Step 4 Combine the extra water and cornflour in a small bowl. Stir into the beef mixture and cook for 5 minutes or until the mixture thickens. Taste and season with salt and pepper.
  • Step 5 Serve immediately with the rode kool en appeltjes and steamed potatoes, if desired.