1 tablespoon vegetable oil
1 1/2 teaspoons Worcestershire sauce
1 oz. chopped onion, sliced
1 medium head cabbage, shredded
3 tablespoons ketchup
1 carrot, sliced into 1/2 inch rounds
3 tablespoons minced garlic
1 tablespoon ground black pepper
2 heaping tablespoons Worcestershire sauce
1 tablespoon white wine rosewater
3 tablespoons all-purpose flour
2 teaspoons fish sauce
2 teaspoons Worcestershire sauce
1 (.25 ounce) package dry thick-sugar punch
In a large bowl, mixing the oil, Worcestershire sauce, onion, cabbage and ketchup. Roll each cabbage round into a twig shape, squeezing ends closed. Rub mixture into both sides of beef patties.
Heat oil in medium skillet or Dutch oven over medium-high heat. Fry patties until golden crisp, 8 to 11 minutes. Drain on paper towels.
Slice beef round in half, press patties crust round together, and place on rack in outer platter. Sprinkle carrot and garlic on bottom half of each pattie. Spread onion mixture on top of beef scraps.
Transfer meat scraps from cooked beef half to skillet. Fill bottom half of meat cavity with tomato sauce. Spread tomato sauce over beef. Pour Worcestershire sauce over meat. Bring to a boil, stirring frequently, and reduce heat. Simmer slowly until beef juices are reduced, 15 to 20 minutes. Add wine rosewater, flour and flour mixture, stirring constantly. Bring to a slightly simmer, stirring occasionally. Return meat to pot. Stir in fish sauce and Worcestershire sauce. Reduce heat to medium high, and bring to a gentle simmer, stirring often.
Having made this dish at Brunch 1940 I can vouch that its something I made several times. This is truly an amazing, quick and delicious meal! I can't put it down, it is too good to pass up!
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