Meat with Vegetables in Italian Style

	Ingredients
	Quickly sear the beef as a whole piece for 2 minutes on each side. Then transfer it to a pot with 2 cups of water, bring to a boil, remove the foam with a slotted spoon, and reduce heat.
	Thoroughly rinse and dry the herbs. Peel the onion and insert the clove. Add the herbs and onion with clove to the pot with meat, then add a bay leaf and salt to taste. Pour in the wine. Simmer on low heat under a slightly closed lid for 1.5 hours. Ten minutes before it's ready, remove the bay leaf and add the peppercorns.
	Meanwhile, prepare the vegetables. Peel and cut the carrots into long strips. Rinse and dry the pea pods. Wash the pattypans and cut them into 4 pieces. Remove the top leaves from the cabbage, and cut each head into 8–10 pieces (you can leave the core).
	In a skillet, pour in a cup of water, place on the heat. Add butter and a bit of salt, and mix. Bring to a boil, add the carrots, and cook for 2 minutes. Then add the pattypans and continue cooking for another minute. At the last moment, add the pea pods and cabbage, and cook for another 3 minutes. Remove from heat and cover with a lid.
	Remove the meat from the pot, wrap it in foil to keep warm until serving. Strain the remaining broth with vegetables through a sieve into the skillet; place on high heat, bring to a boil, reduce heat, and cook until the sauce has reduced by half. Pour in 50 ml of cream, mix, and immediately remove from heat. Add spices to taste. Place the meat on a dish, arrange the vegetables alongside, drizzle with sauce, and serve.