Instructions
Follow the steps and taste along the way.
Brown the beef
Pat the meat dry and season it on all sides with 5 g of the salt and the pepper. Heat 20 ml of the oil in a skillet and brown the meat on all sides, about 8 minutes total. Transfer it to the preheated slow cooker.
Slow-cook until tender
Arrange the onion, 15 g of the chopped garlic, and the caraway around the meat in the slow cooker. Pour in the broth. Cover and cook on LOW for 7 hours. Use thawed meat and do not lift the lid during cooking. Before the cooking time is up, check that the meat has reached an internal temperature of at least 74°C; it should also be tender enough for a fork to slide in easily.
Finish the garlic sauce
Transfer the meat to a cutting board and cover it loosely. Pour the cooking juices and onion into a saucepan and blend until smooth. Mix the flour with 30 ml of cold water, pour it into the sauce, and simmer for 3–4 minutes, stirring, until thickened and no longer tasting of raw flour. Taste and add the remaining 2 g of salt if needed.
Prepare the spinach
Heat the remaining 5 ml of oil in a clean saucepan. Add the remaining 5 g of chopped garlic and stir for about 20 seconds, just until fragrant. Add the drained spinach and heat for 6–8 minutes, stirring occasionally, until hot and any excess liquid has evaporated. Season with the remaining 2 g of salt.
Heat the dumplings and serve
Slice the potato dumplings and steam them for 8–10 minutes, until hot. Slice the beef into four portions. Serve with the garlic sauce, spinach, and dumplings.
