Grison Beef Stew - Swiss

Submitted by Baby Kato

"This recipe is from Here's a taste of switzerland by Corwynn Darkholme. It has been posted for the ZWT-7 tour of Switzerland. This robust beef stew, from the mountainous Grison region, is perfect to keep out winter chills."

 

• Ready In: 2hrs 30mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 1⁄2 lbs beef brisket
• 1 cabbage, large, leaves left whole
• 1 tablespoon margarine
• 8 ounces bacon, cooked and cubed
• 1⁄2 cup onion, sliced
• 3 bay leaves
• 1 teaspoon salt
• 1⁄2 teaspoon pepper, black, fresh ground
• 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.
2. Wash well and boil for 5 minutes in salted water, drain and reserve.
3. Heat the butter in a heavy ovenproof casserole dish and fry the bacon and onions for 2 to 3 minutes.
4. Add the bay leaves, salt, pepper and pinch of nutmeg.
5. Cut the meat into thick slices and place ontop of the bacon and onion mixture.
6. Add the wine and beef stock, bring it to a boil and simmer for 1 hour.
7. Now add a layer of cabbage leaves, cover tightly and simmer very gently for another hour.

Reviews

[Annacia]

This was very much enjoyed tonight. This was an unusual stew for us but I think I might be convincing DH that different doesn't mean bad. I paired this with Recipe #441475 to help replace his beloved potatoes and the two recipes work very well together. The beef (I used stew chunks cut into 1.5 to 2 inch squares) came out very tender and the cabbage was great! Thanks very much for locating and posting BK. Made for ZWT7,