Hachee with Pickled Red Cabbage and Mashed Potatoes

Hachee with Pickled Red Cabbage and Mashed Potatoes

tastetraced | 340 min

Tastetraced - Amber
Bonchef
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4servings
  • 800 g boneless beef shortrib
  • 4 big onions
  • 500 ml beef stock
  • 50 g butter
  • 4 bay leaves
  • 4 cloves
  • 45 ml flour
  • 60 ml red wine vinegar
  • 5 ml paprika powder
  • 5 ml sugar
  • salt
  • pepper
  • pickled red cabbage

For the mashed potatoes

  • 1000 g potatoes
  • 100 ml milk
  • 100 g butter
  • 1 egg yolk
  • salt
  • pepper
  1. 1
    Cut the beef into cubes and add some salt, pepper, paprika powder and the flour.
  2. 2
    Slice the onions into half rings.
  3. 3
    Heat up the butter in a pan and once melted add in the beef. Cook until all sides are golden brown.
  4. 4
    Add in the onions, red wine vinegar and sugar.
  5. 5
    Press the cloves into the bay leaves so you won’t have to dig through the whole dish to find them at the end.
  6. 6
    Add the stock, bay leaves and cloves and bring it to a boil.
  7. 7
    Simmer on low heat for about 5 hours (make sure it’s bubbling otherwise the meat won’t be soft and falling apart at the end).
  8. 8
    Boil the potatoes and mash them once done.
  9. 9
    Add in the butter, warm milk, salt, pepper and the egg yolk and mix well.
  10. 10
    Heat up the red cabbage and serve all together.
Calories (kcal)726

36% of RDA*

Protein (g)56

37% of RDA*

Carbohydrates (g)54

18% of RDA*

Fat (g)38

54% of RDA*

Details

Sugar (g)5 g(6% of RDA*)
Fiber (g)4 g(13% of RDA*)
Saturated fat (g)18 g(90% of RDA*)
Salt (g)1 g(17% of RDA*)

*These nutritional values are estimates and can vary based on the specific products you use. Take these as an indication. The RDAs (recommended dietary allowances) are averages, so check your own requirements and goals.

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