Grison Beef Stew - Swiss

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: 2 hrs 30 mins
• 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.