No Spam Recipes

Braised Beef Chuck with Cabbage, Sage, Cumin, and Vegetable Broth

A low, covered braise. The beef chuck is browned first, then simmered in vegetable broth with green cabbage until fork-tender. Serves 2. Plan on about 150 minutes of simmering.

Serves 2 · 185 min · Dinner

contains meat

No forks yet — be the first Sign in to rate
Sign in to save

Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 11¼ oz beef chuck
  • 7 oz green cabbage
  • 2 clove garlic
  • 3½ oz yellow onion
  • 1⅛ tbsp olive oil
  • 1½ cups vegetable broth
  • 0.6 g black pepper
  • 3 g ground cumin
  • 1.6 g kosher salt
  • 4 g fresh sage

Steps

  1. Pat 11¼ oz beef chuck dry and salt it. Heat 1⅛ tbsp olive oil in a heavy pot over medium-high heat. Brown the beef chuck on all sides. Move it to a plate.
  2. Lower the heat. Cook 3½ oz yellow onion and 7 oz green cabbage with a pinch of salt until the onion softens, about 6 minutes. Add 2 garlic cloves and 3 g ground cumin and stir for 30 seconds.
  3. Return the beef chuck and any juices. Add the vegetable broth and 4 g fresh sage. The liquid should come about halfway up the main ingredient. Add a splash of water if it does not.
  4. Cover and simmer gently until the beef chuck is fork-tender, about 150 minutes. Target temperature: fork-tender, well above 71°C / 160°F. If the sauce is thin, uncover it for the last 10 minutes. Taste for salt. Discard bay leaves before serving.

We refine our recipes every week — check back for sharper, clearer steps.

This is a variation — Cabbage instead of Carrot; Sage instead of Thyme. Base recipe: Braised Beef Chuck with Carrot, Thyme, Cumin, and Vegetable Broth →

Make it yours (63 variations)

Carrot Carrot Onion Potato Cabbage Celery Fennel Leek Sweet Potato
Thyme Thyme Rosemary Bay Leaf Parsley Sage Dill Oregano Cilantro

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Source

Synthetic recipe corpus — ⚠ Machine-generated — not a sourced recipe, never counted in the sourced catalog