Real Recipes From Real Home Cooks ®

beef essentials: low and slow beef and cabbage

Recipe by
Andy Anderson !
Wichita, KS

This is a simple recipe to put together for one or two, or you could make it for a crowd… go for it. This is a single pot recipe; however, you could always use your slow cooker, more on that later. This recipe is portioned for one (with leftovers), or two (with nothing left but empty plates). So, you ready… Let’s get into the kitchen.

yield 2 serving(s)
prep time 15 Min
cook time 2 Hr 30 Min
method Bake

Ingredients For beef essentials: low and slow beef and cabbage

  • 1 lb
    chuck charcoal steak, cut into 1/4-inch (0.6cm), strips
  • 2 Tbsp
    coconut sugar
  • 2 Tbsp
    tamari sauce or liquid aminos
  • 1/4 c
    onions, diced
  • 1 Tbsp
    rice wine vinegar, unseasoned
  • 1 tsp
    sesame oil
  • 1 clove
    garlic, minced
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 1/4 md
    head of cabbage
  • long-grain white rice, for serving
  • thinly sliced carrots, for garnish

How To Make beef essentials: low and slow beef and cabbage

  • 1
  • 2
    Cooking Tips: I am making this in the oven; however, you could just as easily make this in your slow cooker; especially, if you are making a bigger batch. For example, instead of a chuck steak, you purchase a chuck roast (2 – 2.5 pounds). Just double all the ingredients, and throw it in the slow cooker for about 8 hours. Shred the beef, add the cabbage, and there you go.
  • 3
    Equipment Essentials: To make this recipe, as written, you will need a small ovenproof saucepan, with a tight-fitting lid.
  • 4
    Chef's Note: I love chuck charcoal steaks. They are relatively inexpensive to purchase, and when you cook it low and slow, produces amazingly flavorful, and tender results.
  • 5
    Gather your Ingredients (mise en place).
  • 6
    Place a rack in the bottom position, and preheat the oven to 275f (135c).
  • 7
    Salt and pepper the sliced beef and then add to a small pan, over medium heat.
  • 8
    Add all the other ingredients; except the cabbage.
  • 9
    Combine with the beef, and then bring up to a simmer.
  • 10
    Place in the preheated oven for 2 hours.
  • 11
    Remove from oven, and add the chopped cabbage.
  • 12
    Combine with the beef, cover, and return to the oven for an additional 30 minutes.
  • 13
    Chef’s Note: At this point I like to add a wee bit more rice wine vinegar, but that is totally optional.
  • 14
    Chef's Note: Do a final tasting for proper seasoning.
  • 15
  • 16
    Serve over rice, or place it in a bowl, and eat it by itself. Enjoy.
  • 17
    Keep the faith, and keep cooking.

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