 |
Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 6 |
|
It was submitted by Corwynn Darholme. The introductory statement was: 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 lbs beef brisket |
1 cabbage, large head |
1 tablespoon margarine |
8 ounces bacon, cooked and cubed |
1/2 cup onion, sliced |
3 bay leaves |
salt and pepper |
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.
2. Drain and reserve.
3. Heat the butter in a heavy ovenproof casserole dish.
4. Fry the bacon and onions for 2 to 3 minutes. Add bay leaves, salt, pepper and a pinch of Nutmeg.
5. Cut meat into thick slices and place on the bacon and onion mixture.
6. Add wine and beef stock.
7. Bring to a boil and simmer for 1 hour.
8. Add a layer of cabbage Leaves, cover tightly.
9. Simmer very gently for another hour.
|
|