Hachee with red cabbage, boiled potato and apple compote
A delicious beef stew. Take your time for this.
Ingredients:
For the boiled potato:
- 1 kg Cêlavíta cooking potatoes
- Pinch of salt
- 5 g fresh parsley, finely chopped
For the hachee:
- 2 tbsp butter
- 700 g rump steak, cut into pieces of approx. 3 cm
- Salt and pepper, to taste
- 4 large onions, cut into half rings
- 3 cloves
- 2 bay leaves
- 1 star anise
- 50 g flour
- 500 ml beef stock, from a cube
- 40 ml natural vinegar
For the apple compote:
- 1 kg apples, peeled and diced
- 1 tbsp granulated sugar
- ½ lemon, rind and juice
- 2 tbsp water
- 1 cinnamon stick
For the red cabbage:
- 800 g red cabbage, ready-to-eat
Extra needed:
Stew pot
Preparation
Step 1:
Heat a large casserole with 1 tablespoon of cream butter in it. When the butter has browned, add half the sliced beef ribs. Brown these all around and sprinkle with salt and pepper to taste. Remove the meat from the pan when it is nicely fried. Then melt the second tablespoon of butter and fry the other half of the sliced beef strips until brown all around and sprinkle with salt and pepper to taste. When this meat is nicely fried, you can add the previously fried beef ribs, sliced onion, cloves, bay leaves and star anise. Fry this until the onion softens. When the onion is soft, sprinkle the flour into the pan and fry for about 3 minutes. Then deglaze with the beef stock and the vinegar. Bring to the boil and stir well. Then put the pan on low heat and stew the meat with the lid on for about 3 to 4 hours.
Step 2: Put the diced apple together with the sugar, lemon zest and juice, water and cinnamon stick in a pan. Heat the apple, stirring frequently. Depending on the texture you want, cook the apple cubes for 8 to 15 minutes until tender. If necessary, add some extra water in between. If you want a smooth mash, you can mash the apples after about 15 minutes of cooking.
Step 3:
To finish the hachee, remove the lid from the pan half an hour before the end of the cooking time and reduce the gravy on low heat to the desired thickness.
Step 4:
When the hachee and apple compote are ready, you can boil the potatoes. Fill a pan with the potatoes and water so that the potatoes are just submerged. Bring the water to the boil and cook for about 14 minutes. Meanwhile, heat the red cabbage according to instructions on the packet. Drain the potatoes when cooked and allow them to steam dry for 2 minutes before serving with the hachee and apple compote. Sprinkle the potatoes with fresh parsley.
