beef essentials: low and slow beef and cabbage

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

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  PREP/PREPARE
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  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.
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  Equipment Essentials: To make this recipe, as written, you will need a small ovenproof saucepan, with a tight-fitting lid.
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  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.
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  Gather your Ingredients (mise en place).
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  Place a rack in the bottom position, and preheat the oven to 275f (135c).
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  Salt and pepper the sliced beef and then add to a small pan, over medium heat.
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  Add all the other ingredients; except the cabbage.
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  Combine with the beef, and then bring up to a simmer.
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  Place in the preheated oven for 2 hours.
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  Remove from oven, and add the chopped cabbage.
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  Combine with the beef, cover, and return to the oven for an additional 30 minutes.
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  Chef’s Note: At this point I like to add a wee bit more rice wine vinegar, but that is totally optional.
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  Chef's Note: Do a final tasting for proper seasoning.
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  PLATE/PRESENT
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  Serve over rice, or place it in a bowl, and eat it by itself. Enjoy.
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  Keep the faith, and keep cooking.
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