Red Cabbage Beef

Preparation:

Preparation: Remove the outer leaves of the cabbage and the toughest ribs. Cut it in two, remove the torso. Cut it into strips, wash it and drain it. Heat the oven to 170 degrees. Melt the butter in an oven-safe saucepan and brown the meat evenly. Peel the onion and chop it. Remove the meat from the saucepan and brown the onion over moderate heat. Add the cabbage, stir, add the vinegar, beer, currant jelly, crushed juniper berries and bay leaf. Stir until the currant jelly is dissolved, add salt and pepper and return the meat to the saucepan. Cover, place in the oven and simmer for one hour and fifteen minutes, until the meat is tender. Remove the bay leaf, taste, salt and pepper if necessary. Add the sugar. Place the meat in the center of a hot serving plate, surround it with the cabbage and cover it with the sauce. Accompanied with mashed or boiled potatoes. This dish can be prepared ahead of time and reheated at the last moment. Recommended wine: Barbera.