Citron with roasted garlic and creamy savoy cabbage

Preheat the oven to 150 ° C. Heat the butter in the frying pan, sprinkle the meat on both sides with salt and pepper and bake brown.

Remove the meat from the pan and add the onion and vegetable cubes. Fry for a few minutes at medium height and add the beef fond.

Put the meat back in the pan and slowly bring to the boil. Put the lid on the pan and put the pan in the oven.

Cut the garlic bulbs horizontally in half and place them on a large piece of aluminum foil. Pour the olive oil over it and fold the foil loosely around the garlic. Put the package in the oven after approx. 1.5 hours. Leave the meat and garlic for 1 hour in the oven.

Remove the meat from the pan and keep it warm in a covered dish. Boil the cooking liquid halfway and if necessary continue to taste.

Bring a pan with plenty of water and salt to the boil. Blanch the carbon strips in approx. 3 minutes until al dente. Drain and drain in a colander.

Squeeze the cloves of garlic out of the peel and finely chop them with 1 tablespoon of the oil from the package.

Bring the cream to the boil and add the carbon strips. Cook the coals in a further 3 minutes creamy and soft. Season with salt, freshly ground pepper and nutmeg.

Cut the meat into strips and put back in the warm gravy.

Make the plate nice with small portions of the cabbage. Put the meat on some gravy and scoop small bits of the garlic cream around it.

Delicious with mashed potatoes.