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