1 kg of braised beef (brisket), cut into 3 cm cubes
2 large onions (300 g), cut into 2 cm pieces
1 tablespoon of thyme
1/2 teaspoon of salt
2 cups of water (480 ml)
2 tablespoons of oil
3 cloves of garlic, minced
1 tablespoon of sweet paprika
2 cups of coarsely chopped cabbage (380 g)
1/2 cup of finely chopped green scallion (40 g)
1 kg of braised beef (brisket), cut into 3 cm cubes
2 large onions (300 g), cut into 2 cm pieces
1 tablespoon of thyme
1/2 teaspoon of salt
2 cups of water (480 ml)
2 tablespoons of oil
3 cloves of garlic, minced
1 tablespoon of sweet paprika
2 cups of coarsely chopped cabbage (380 g)
1/2 cup of finely chopped green scallion (40 g)
In a pressure cooker, combine the beef, onion, thyme, salt, and water
Close the lid and let it simmer at high heat until it starts to clear
Reduce the heat and cook until the beef is tender (about 30 minutes)
Place the cooker under running water and let all the steam release
Open the cooker and reserve
In a large pan, warm the oil over medium heat
With a whisk, add the reserved beef, garlic, paprika, and cabbage
Stir occasionally with a wooden spoon until the cabbage is tender (about 8 minutes)
Remove from heat and stir in the chopped green scallion
Transfer to a bowl and serve immediately
441 calories per serving
Note: You can prepare this stew ahead of time without the cabbage and scallion
Let it cool, then refrigerate overnight
Before serving, reheat the stew over medium heat, adding the cabbage at the end
Remove from heat and stir in the chopped green scallion.
