 |
Prep Time: 15 Minutes Cook Time: 135 Minutes |
Ready In: 150 Minutes Servings: 6 |
|
Here's a taste of Switzerland. This robust beef stew, from the mountainous Grison region, is perfect to keep out winter chills and to satisfy even the hungriest skier. Ingredients:
1 1/2 pounds beef brisket |
1 large head cabbage |
1 tablespoon margarine |
8 ounces bacon, cooked and cubed |
1/2 cup sliced onion |
3 bay leaves |
salt and pepper to taste |
1 pinch ground nutmeg |
1 cup red wine |
1 cup beef stock |
Directions:
1. Cut out the main stem of the cabbage and discard the thick stems of the outer leaves. Wash well and boil for 5 minutes in salted water. Drain and reserve.
2. Heat the butter in a heavy ovenproof casserole dish and fry the bacon and onions for 2 to 3 minutes. Add bay leaves, salt, pepper and a pinch of Nutmeg.
3. Cut meat into thick slices and place on the bacon and onion mixture. Add wine and beef stock, bring to a boil and simmer for 1 hour. Now add a layer of cabbage Leaves, cover tightly and simmer very gently for another hour.
|
|