Here's a taste of Switzerland. This robust beef stew, from the mountainous Grison region, is perfect to keep out winter chills and to satisfy even the hungriest skier.
INGREDIENTS (for 6 servings):
- 1 1/2 pounds beef brisket
- 1 large head cabbage
- 1 tablespoon margarine
- 8 ounces bacon, cooked and cubed
- 1/2 cup sliced onion
- 3 bay leaves
- salt and pepper to taste
- 1 pinch ground nutmeg
- 1 cup red wine
- 1 cup beef stock
Cut out the main stem of the cabbage and discard the thick stems of the outer leaves. Wash well and boil for 5 minutes in salted water. Drain and reserve.
Heat the butter in a heavy ovenproof casserole dish and fry the bacon and onions for 2 to 3 minutes. Add bay leaves, salt, pepper and a pinch of Nutmeg.
Cut meat into thick slices and place on the bacon and onion mixture. Add wine and beef stock, bring to a boil and simmer for 1 hour. Now add a layer of cabbage Leaves, cover tightly and simmer very gently for another hour.