Braised Beef and Cabbage with Butter and Black Pepper

Remove beef steak from refrigerator 20 minutes before cooking. Cut into 4 equal portions and pat dry with paper towels. Season generously with salt and 1 tsp of black pepper on all sides.

Halve the cabbage, remove core, and cut into 1-inch wedges. Peel and dice the yellow onion. Peel and thinly slice the garlic. Peel and cut carrot into half-moons.

Heat a heavy Dutch oven or cast-iron pot over high heat until smoking. Add 1 tbsp butter and let it foam. Sear beef portions for 2 minutes per side until deep golden-brown crust forms. Remove and set aside.

Reduce heat to medium. Add onion and carrot to the pot, stirring to scrape up the fond. Cook for 4 minutes until softened and lightly caramelized. Add garlic and cook 1 minute more until fragrant.

Pour in chicken broth, stirring to combine. Nestle the seared beef back into the pot. Bring to a gentle simmer, then reduce heat to low. Cover and braise for 25 minutes.

Add cabbage wedges to the pot, pressing them into the broth. Cover and cook for 10 minutes until cabbage is tender but not mushy.

Remove lid, increase heat slightly. Stir in remaining 30g butter and remaining black pepper. Simmer uncovered for 3 minutes to let the sauce thicken slightly and coat everything in glossy buttery richness.

Taste and adjust seasoning with salt if needed. Serve the braised beef and cabbage in deep bowls, spooning the buttery braising liquid over the top. Enjoy with crusty bread or mashed potato.