Ingredients:

  • 3 lbs Beef Chuck Roast, cut into 1.5-inch cubes
  • 2 tbsp Avocado Oil
  • 1 tsp Coarse Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 3 lbs Green Cabbage, cored and sliced into 1-inch ribbons
  • 2 Medium Yellow Onions, halved and sliced
  • 3 Large Carrots, sliced into thick coins
  • 4 Cloves Garlic, smashed and minced
  • 2 cups High-Quality Beef Broth
  • 0.25 cup Apple Cider Vinegar
  • 2 tbsp Tomato Paste
  • 2 Bay Leaves
  • 1 tsp Smoked Paprika

Instructions:

  1. Pat the beef cubes completely dry with paper towels to ensure a proper sear. Season with sea salt and cracked black pepper.
  2. Heat avocado oil in a large 6-7 quart Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the beef until a deep mahogany crust forms on all sides (Maillard reaction). Remove beef and set aside.
  3. In the same pot, add sliced onions and carrots. Sauté for about 8 minutes until the onions are translucent and golden, scraping up the brown bits (fond) from the bottom.
  4. Stir in the minced garlic, tomato paste, and smoked paprika. Cook for 1 minute until the aroma fills the room.
  5. Deglaze the pot by pouring in the apple cider vinegar and beef broth, stirring well to incorporate all the caramelized flavor from the bottom of the pot.
  6. Add the cabbage ribbons to the pot in layers, returning the beef and any accumulated juices on top. Add the bay leaves.
  7. Reduce heat to low, cover tightly, and simmer for 3 hours until the beef pulls apart with a fork. Stir the pot halfway through to ensure the cabbage is submerged in those glorious juices. Discard bay leaves before serving.