Minced beef with chorizo, oxheart cabbage

  • Main course
  • 4 Persons
  • 60 min


  • 400 grams of minced beef, organic quality,
  • 75 grams of chorizo, one piece
  • 2 shallots
  • 2 tablespoons of tomato puree
  • 2 teaspoons of mild chilli powder
  • 8 whole leaves of oxheart or green cabbage
  • 3 tablespoons of sunflower or olive oil
  • 2 dl of beef stock
  • 8 tablespoons of La Trappe Bockbier
  • ground pepper and salt to taste

8 tablespoons La Trappe Bockbier (7%)

More about La Trappe Bockbier (7%)


  • Peel and cut the shallots.
  • Cut the chorizo in very small pieces.
  • Heat up oil in a frying pan and fry the minced meat.
  • Loosen up with a fork and stir in the shallot, tomato puree and stock.
  • Put the heat source at the lowest setting and allow to simmer for 30 minutes.
  • Reduce the juice as much as possible ten minutes before the end of the simmer time, add the beer and let it simmer some more.
  • Stir in the chorizo towards the end of the simmer time.
  • Bring to taste with salt and pepper and keep it hot.
  • Cook the cabbage leaves until tender or steam them in a steam basket until tender.
  • Distribute the hot meat and sauce over the cabbage leaves and roll them up.
  • Serve as hot as possible and serve with a chilled glass of La Trappe Bockbier.

Recipe from Han Hidalgo