Grison Beef Stew - Swiss Recipe

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Grison Beef Stew - Swiss

Baby Kato

By
@BabyKato

This recipe is from Here's a taste of Switzerland by Corwynn Darkholme.
It was 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.


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Rating:

Serves:

6

Prep:

15 Min

Cook:

2 Hr 15 Min

Method:

Stove Top

Ingredients

11/2
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 Step-By-Step

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 on top 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.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Eastern European
Other Tag: Quick & Easy
Hashtag: #beef stew