📋 Instructions

1. 1Sear the beef — Pat the beef dry and season with half the salt and pepper. Heat the oil in a Dutch oven over medium-high heat (375°F / 190°C) and brown the beef in two batches, 4 to 5 minutes per side, until deeply golden brown and it releases easily from the pot. Transfer to a plate.
2. 2Soften the aromatics — Lower the heat to medium (300°F / 150°C) and add the onion, cooking 4 to 5 minutes until translucent and fragrant. Stir in the garlic and tomato paste and cook 1 minute until the paste darkens and smells sweet.
3. 3Bloom the spices — Stir in the smoked paprika and cook 30 seconds, just until it smells warm and toasty. This brief toast is what gives the broth its depth.
4. 4Deglaze and build the broth — Pour in a splash of the broth and scrape up the browned bits from the bottom. Add the remaining broth, tomatoes, bay leaf, and the browned beef with its juices, then bring to a gentle simmer (200°F / 93°C).
5. 5Simmer the beef — Cover partly and simmer 20 minutes, until the beef is nearly tender when pierced with a fork. Skim any foam that rises to the surface.
6. 6Add the cabbage — Stir in the cabbage and remaining salt, then simmer uncovered 12 to 15 minutes, until the cabbage is silky and the broth tastes rounded. The beef should be fork-tender and the edges of the pot bubbling gently.
7. 7Taste and finish — Remove the bay leaf, taste, and adjust salt and pepper. Let the pot rest off heat 5 minutes before ladling into warm bowls.