By Angelika Hanna
Prep Time: 15 min
Cook Time: 80 min (approximately)
Total Time: 1 hr 35 min (approximately)
Yield: 4 servings
Cuisine: North American/Canadian/European
Author: Angelika Hanna / Zest4Food
- 1 1/2 pound stewing beef
- Canola oil
- 1 tbsp butter, more if needed
- 1 cup beef broth, more if needed
- 1 cooking onion, diced
- 1/4 red onion, sliced
- 2 cloves garlic (optional)
- 6 cups green cabbage, shredded
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- In a large frying pan, heat some canola oil over medium-high heat.
- Season the beef chunks with some ground black pepper and roast in the oil for about 5-7 min or until brown.
- Add some beef broth to just cover the meat chunks, turn the heat down to medium-low, cover pan with a lid that has a hole for the steam to escape, or cover with the lid not fully on the pan.
- Simmer for about 45 minutes or until the beef is soft and tender. Add more broth as needed; it will cook off.
- Remove the cooked beef chunks on a plate.
- Pour excess liquid out of the pan, wipe with paper towels.
- Heat butter over medium heat. When butter is melted, add the onions.
- Cook the onions over medium heat for approx. 4 min. until translucent.
- If you use garlic, add it at this point, cook for 1 min.
- Add the cabbage and combine with the onion/garlic mixture. The cabbage should be lightly coated with butter. Add more butter if your mixture looks dry.
- Cook for approx. 20 min. over medium heat until the cabbage is tender.
- While the cabbage is cooking, return to your beef chunks. Using two forks, shred the chunks into “pulled beef”. Season with Worcestershire sauce and soy sauce. Let sit to marinate until the cabbage is cooked.
- Add the marinated pulled beef to the pan with the cabbage. Turn down the heat to low-medium.
- Check for seasoning. If desired, add salt and/or pepper.
- Cook for an additional 5 minutes to let the flavors come together.