grison beef stew - swiss

Name: Grison Beef Stew - Swiss
Prep time: 15 min
Cook time: 2 h 15 min
Yield: 6
Cuisine: Eastern European
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

12 Pinches

Baby Kato

Beautiful Shore Country, NB

Updated on Mar 15, 2015

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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prep time 15 Min

cook time 2 Hr 15 Min

method Stove Top

yield 6 serving(s)

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

How To Make grison beef stew - swiss

Step 1

Cut out the main stem of the cabbage and discard the thick stems of the outer leaves.

Step 2

Wash well and boil for 5 minutes in salted water, drain and reserve.
Step 3

Heat the butter in a heavy ovenproof casserole dish and fry the bacon and onions for 2 to 3 minutes.
Step 4

Add the bay leaves, salt, pepper and pinch of nutmeg.
Step 5

Cut the meat into thick slices and place on top of the bacon and onion mixture.
Step 6

Add the wine and beef stock, bring it to a boil and simmer for 1 hour.
Step 7

Now add a layer of cabbage leaves, cover tightly and simmer very gently for another hour.
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