Pan Fried bovklump with Tarragon and Savoy cabbage

Ingredients for Pan Fried bovklump with Tarragon and Savoy cabbage

Instructions for Pan Fried bovklump with Tarragon and Savoy cabbage

To prepare the Pan Fried bovklump with Tarragon and Savoy cabbage recipe, please follow these instructions:

Brown beef thick flank in a pan in a little oil and butter. Pour the fat off. Add the red wine, water, salt and pepper. Let the meat småsimre ica. 2 hours. Flip it regularly.

Bring water to a boil in a large pot, add a little salt. Remove the stalk of cabbage and part savoykålen in pieces of 5 x 5 x 5 cm. Blancer them a few minutes Let them drip of a few minutes when the meat has gained 1.5 hour be the cabbage down to meat. Then the halved shallots and apples into cubes of peeled apples.

Take the meat out of the Pan and let it rest for 20 min.

The sauce can be smoothed over with corn flour. Then, the sauce Cook for 3 min. add chopped tarragon leaves and season with salt and pepper.

Servèr savoyekål and sauce together in a deep dish with meat on top. Give the potatoes and bread for.