Beef Shoulder with Kohlrabi-Apple Salad
with potato wedges & fresh herbs
There is a new ingredient in your box! This tender stewed beef shoulder is slow-cooked to buttery perfection. The meat has a rich flavor, enhanced by the savoury herb-infused gravy.
Tags:
Calorie Smart
•New Ingredient
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
200 g
Potatoes
½ piece
Kohlrabi
½ piece
Apple
40 g
Onion chutney
5 g
Fresh flat leaf parsley
(May be present Celery)
1 piece
Stewed beef shoulder
Not included in your delivery
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] mayonnaise
1 teaspoon
White wine vinegar
25 milliliters
Water
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2612 kJ
Calories624 kcal
Fat26.5 g
Saturated Fat4.9 g
Carbohydrate66.7 g
Sugar27.5 g
Dietary Fiber11.7 g
Protein28.8 g
Salt1.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Casserole with Lid
•Tall-Sided Pan
•Grater
•Salad Bowl
Cooking Steps
1
- Thoroughly wash the potatoes and cut them into wedges.
- Transfer to a deep frying pan and pour in the water (see pantry for amount). Cover with the lid and allow to steam for 12 - 15 minutes over medium heat.
- Drain if necessary, then drizzle with the olive oil and fry for 5 - 7 minutes or until done. Season to taste with salt and pepper.
2
- Heat a clean frying pan over medium heat. Fry the beef shoulder for 10 - 15 minutes until evenly browned, turning regularly.
- Remove from the pan and season to taste with salt and pepper.
- To the same pan, add the onion chutney and 1 tbsp water per person. Mix well and cook for 1 minute over medium-high heat.
3
- Discard the top of the kohlrabi, then peel and grate it.
- Core and dice the apple. Finely chop the fresh herbs.
- Transfer the kohlrabi and the apple to a salad bowl, then add the mayonnaise and the white wine vinegar.
- Add half of the fresh herbs, then drizzle with extra virgin olive oil as preferred. Season to taste with salt and pepper, then toss well to combine.
4
- Serve the beef shoulder on plates.
- Serve the potato wedges and kohlrabi salad alongside.
- Top the beef with the onion sauce and garnish with the rest of the fresh herbs.