Meat with vegetables Italian style

Ingredients

• 2 small heads of young cabbage
• 1.5 kg beef for stewing
• 50 ml cream with 20% fat
• a bunch of herbs to taste
• onion - 1 onion
• 1 clove bud
• bay leaf
• salt
• 3 black peppercorns
• olive oil - 1 tbsp.
• 500 g young pea pods
• butter - 50 g
• 6 carrots
• 500 g small patissons

Cooking

Step 1

1. Heat olive oil in a frying pan. Fry the beef in it in one piece, 2 minutes each. from each side. Transfer the meat to a saucepan, add 2 cups of cold water, put on high heat, bring to a boil, remove the foam with a slotted spoon, reduce the heat. 2. Wash and dry greens. Peel the onion, stick a clove bud into it. Put greens and onions with cloves in a pan with meat; add bay leaf and salt to taste. Simmer over low heat, under a loosely closed lid for 1.5 hours. For 10 minutes. until tender, remove bay leaf and add peppercorns. 3. In the meantime, prepare the vegetables. Peel the carrots, cut into long sticks. Wash the pea pods, pat dry. Wash the patissons, cut into 4 parts. Remove the upper leaves from the cabbage, cut each head of cabbage into 8-10 parts (you can not remove the stalk). 4. Pour 1 glass of water into the saucepan, put on fire. Add butter and a little salt, stir. Let it boil, put the carrots, cook for 2 minutes. Add squash, cook 1 min. Lastly, put the pea pods, cabbage and cook for another 3 minutes. Remove from heat, cover with a lid. 5. Remove the meat from the pan, wrap in foil; keep warm until serving. Rub the broth remaining in the pan along with the vegetables through a sieve into a saucepan; put on high heat, bring to a boil, reduce heat and cook until the volume of the sauce is reduced by half. Pour in 50 ml of cream, mix and immediately remove from heat. Season to taste. Put the meat on a serving dish, place vegetables next to it; pour sauce over and serve.