Slow-Braised Beef Chuck with Sweet Potato, Cabbage and Bone Broth

Preparación

1. 01

   Use beef chuck pre-braised in batch (170g raw chuck, simmered 2.5 hours in bone broth with a bay leaf, salt, and a strip of orange peel; yields ~130g cooked shredded meat per serving). Reheat with 2 tbsp of its braising liquid until warmed through.

2. 02

   Heat oven to 220°C / 425°F. Toss the cubed sweet potato with 1 tbsp olive oil, half the salt, and the dried thyme on a small sheet pan. Roast 14 minutes, flipping once, until edges are browned and centers are tender.

3. 03

   While the sweet potato roasts, heat the remaining olive oil in a skillet over medium heat. Add the minced garlic and grated ginger. Stir 30 seconds.

4. 04

   Add the shredded cabbage with the remaining salt. Toss for 90 seconds.

5. 05

   Pour in the bone broth. Cover and steam-braise 4 minutes until the cabbage is tender but still has bite.

6. 06

   Plate the roasted sweet potato. Top with the braised cabbage, then the warmed shredded beef. Spoon any pan juices over.

7. 07

   Finish with parsley and lemon juice.