Redefine Meat Christmas stew

Name: Redefine Meat Christmas stew
Ingredients: 1 Clove of garlic; 300 g Potatoes; 1 Pinch of salt; 10 g Dried rosemary; 1 Pinch of black pepper; 40 g Oil; 300 g Redefine Meat beef bavette; 1 Olive oil; 4 white onions; 1 Carrot; 28 g Tomato paste; 0.25 Celery (peeled); 1 l Red wine; 300 ml Vegetable stock; 1 Paprika powder; 1 Cinnamon stick; 3 Star anise; 2 Bay leaves; 1 Pinch of salt; 1 Small cauliflower; 1 Pinch of pepper; 0.5 Ground nutmeg; 2 Cardamom pods

This festive Christmas stew based on Redefine Meat offers a rich, plant-based alternative to the classic stew.

Ingredients

1Clove of garlic

300gPotatoes

1Pinch of salt

10gDried rosemary

1Pinch of black pepper

1Olive oil

40gOil

300gRedefine Meat beef bavette

4white onions

1Carrot

28gTomato paste

0.25Celery (peeled)

1lRed wine

300mlVegetable stock

1Paprika powder

1Cinnamon stick

3Star anise

2Bay leaves

2Cardamom pods

1Pinch of salt

1Small cauliflower

1Pinch of pepper

0.5Ground nutmeg

Preparation

Clean the potatoes and cut them into cubes. Pat them dry with paper towels.
Finely chop the rosemary and add it to the oil along with the garlic, salt, and pepper.
Mix the oil mixture well with the potatoes.
Spread the potatoes out on a baking tray and bake them in a preheated oven at 220 degrees Celsius for about half an hour.

Peel the onions and cut them into large cubes.
Cut the carrot and celery into cubes and sauté all the vegetables together in oil until they take on some color.
Add tomato paste and wait until the ingredients caramelize. Then add the herbs.
Deglaze the mixture with red wine. Let it reduce until the volume is halved. Add the stock and let it cook until the flavor is to your liking. If necessary, the mixture can be thickened with starch.
Cut the bavette into 5 diagonal pieces and then cut each piece into four. Sear the pieces and add them to the base sauce.
Let the mixture cook briefly and season with salt and pepper if needed.

Cut the leaves and stem from the cauliflower and divide the cauliflower into florets of equal size.
Cook the cauliflower florets in salted water for 6-8 minutes until just tender.
Spoon the cauliflower onto a platter. Sprinkle with pepper & ground nutmeg to taste.