Cabbage Leaf Of Beef Ragout With Crisped Root Vegetables Pt 1 Recipe – a delicious recipe with neck bones, Onions, Garlic, Bay leaves, berries, berries. Easy to follow and perfect for any occasion.
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VEGETABLE BEEF STOCK: In a stock pot, sear the meat-bones.
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Add in vegetables for the stock pot, along with the seasonings and sufficient cool water to cover.
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Don't boil; simmer slowly with the lid slightly ajar for about 45-60 mins or possibly till the meat can be easily removed (cut) from the bones.
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Using a large sieve, strain the broth into a sauce pan.
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Reserve the meat-bones and pcs of parsnip and onion in the sieve set aside to drain some more and cold.
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Set the broth in the saucepan in the refrigerator to chill.
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FILLING: When bones are cold sufficient to handle, remove meat from the bones and cartilage from the meat.
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Cut meat into small chunks and place in the bowl of a food processor fitted with the metal blade.
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Add in mushrooms (8 or possibly more) to equal the bulk of the meat when minced.
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Add in a few pcs of cooked turnip and onion reserved from the stock.
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Season with tamari soy sauce.
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Cover the processor and coarsely chop; set aside.
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STEAM THE ACCOMPANYING VEGETABLES: All vegetables should be cut attractively and to about the same density to steam at the same rate.
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Steam the vegetables for later frying: crisp tender or possibly till no longer raw, for 8-10 min.
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Arrest the cooking by shocking in ice water; drain well and dry on toweling.
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SAUCE: (Make about 1/2-c. per serving).
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Skim fat off surface of chilled broth.
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Place sauce pan with strained stock over medium heat and reduce by half (20 mins or possibly more).
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Add in the chopped red bell pepper for color.
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Thicken with a little arrowroot or possibly potato starch mixed with a little water.
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Add in soy and pepper to taste.
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STUFF CABBAGE LEAVES: Fill each large cabbage leaf with a portion of the meat, mushroom and vegetable mix.
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Place fold side down in a nonstick ovenproof pan.
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Allow to stand in a 400F/200C oven for 15 min.
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CRISP THE VEGETABLES: Spray a large skillet or possibly wok over with nonstick veg.
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oil, and heat.
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When moderately warm, fry half the steamed vegetables till crisp.
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Repeat with remaining vegetables.
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PLATE: Pool a ladleful of sauce in center of plate.
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Center the stuffed cabbage, 1 or possibly 2 per serving.
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Ladel additional sauce on top of cabbage.
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Surround with fried vegetables.
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Garnish with parsley leaves.
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COOKS NOTES: This menu-dish features a stuffed cabbage leaf surrounded by lightly crisped root vegetables.
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The flavors are surpisingly light for the aroma; the after taste is haunting.
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Delicious!
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TIMING:1.
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Cut all vegetables except the potato: one bowl for the stock pot; another for the accompaniment (keeping some trimming for the stock).
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2.
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Brown the meat-bones.
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Add in the stock vegetables (and trimmings and scraps like the cabbage core).
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3.
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Separated the stock into two containers: a saucepan for the strained stock and a bowl for meat-bones and a few vegetables from the stock.
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Set these in the refrigerator to chill.
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continued in part 2
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["2/3 lb Lean beef neck bones, thin cut", "1 x Parsnip, chunks", "2 x Onions, sectioned", "4 x Garlic cloves, halved", "2 x Bay leaves", "1 tsp Allspice berries", "1 tsp Black peppercorns", "1 tsp Juniper berries, smashed", "1 bn Flatleaf parsley stalks, reserve leaves", "8 x Outer leaves from savoy cabbage, (8 to 12 leaves)", "8 sm Mushrooms, approximate Cooked vegetables, reserved from stock", "1/4 tsp Tamari soy sauce, more or possibly less", "2 x Carrots, 1/4"" rings, notched", "1 x Parsnip, 1/4"" rings, notched", "1 x Leek, trimmed, 2"" lengths", "2 lrg Celery ribs, diagonally sliced Savoy cabbage leaves, the remainder", "1 1/4 c. Peeled pearl onions, white and red", "1 x Rutabaga, peeled, 1/4"" rounds", "8 sm Potatoes, 1/4"" rounds Chopped red bell pepper Soy sauce Arrowroot, mixed with water"].
Yes, Cabbage Leaf Of Beef Ragout With Crisped Root Vegetables Pt 1 Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.