Frankfurt-style Braised Rib Eye | Tender Beef with Savoy Cabbage

Lightly tenderize the beef rib eye slices and score the edges in a few places so they do not curl up during cooking. Season both sides with the salt and freshly ground black pepper, then lightly coat in the fine wheat flour.

Clean the savoy cabbage of its thick outer leaves, cut into wedges, remove the core, and slice into finger-thick strips. Finely dice the yellow onion, crush the garlic, and slice the frankfurters into rounds.

Heat the lard in a large, deep skillet or pot. Place the floured beef slices in and sear over high heat on both sides until nicely browned (about 2-3 minutes per side), then remove them to a plate.