Spicy Steak Mince served on a bed of Red Cabbage
This is a nice way of enjoying a hearty mince dish in summertime, but avoiding the heavy Carb loading normally associated with the usual accompaniment of pasta or potatoes.
I also find the combination of the heat from the chilli, and the sharp edge of the Balsamic Vinegar quite refreshing too.
500gms ‘Barry’s’ minced steak.
4 medium sized carrots.
1 big (or 2 small) onions.
5 large Garlic Cloves.
6 medium sized mushrooms.
1 red cabbage.
50ml Balsamic vinegar.
1/2 Tspn Chilli flakes.
1/2 Tspn Chilli powder.
1/2 Tspn Paprika.
1 tbsp Tomato Puree.
2 Pts beef stock.
25gms Rendered bacon fat or lard.
50gms plain flour.
Coarsely ground black pepper.
Heat the bacon fat/lard(or any cooking oil) in a thick bottomed sauté pan until smoking.
Add the steak mince and fry hard until mince is well coloured.
Remove the mince from the pan into a dish, leaving as much fat/oil in the pan as possible.
Return the pan to the heat and add the finely chopped carrot, onion, mushrooms and garlic. Fry for 2 mins, then turn down the heat and place a lid on the pan to sweat down the vegetables.
After 5 mins, remove the lid, add the fried steak mince, then gradually stir in the flour to make a dry mix. Turn off the heat, and continue to gently stir for a further 2 mins.
Add the Tomato purée, chilli flakes, chilli powder, Paprika, salt and coarsely ground black pepper and mix in.
Add the warm beef stock and stir in well for 2 mins, then return to a low heat. Gradually bring to a simmer, stirring continuously.
Cover with a lid, and leave to simmer for 30 mins, occasionally stirring.
Chop the red cabbage quite small and place in an empty sauce pan. Do not add any seasoning yet. Pour over enough boiling water to just below the level of the cabbage, then immediately add the Balsamic Vinegar and stir to ensure all the cabbage comes into contact with the vinegar. (This is important if you want to eat Red cabbage, not Blue cabbage....). Put a lid on and place on a high heat and boil for 30 mins stirring occasionally.
The mince should now be a good consistency (coats the back of a spoon), if too thick, add a little more stock, if too thin, leave the pan lid off, up the heat, and stir to reduce the sauce.
Drain the cabbage thoroughly, add the butter, salt and coarsely ground black pepper and mix until cabbage has a nice glaze.
Serve the cabbage onto warm plates, then add the mince as you would if serving onto a bed of pasta.
RECIPE BY SIMON KELLY