Cabbage Leaf Of Beef Ragout With Crisped Root Vegetables Recipe – a delicious recipe with lean beef, chunks, onions, garlic, bay leaves, 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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Ladle 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 surprisingly 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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4.
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Peeled and cut the potatoes.
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Steamed the vegetables.
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Rinsed them in cool water and set out to drain and blot dry on paper towels.
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5.
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Made the meat-mushroom filling and stuffed the cabbage.
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Set aside.
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6.
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Skimmed the stock.
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Added broth which liquid removed from the sieve; put sauce on medium heat and reduced it.
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7.
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Put step 5 in oven.
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Thickened sauce of step 6.
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8.
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Crisp fried the steamed vegetables (step4).
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9.
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Plated it.
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Waldenstrom (Sweden)
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NOTES : oh, this stew!
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Haunting flavor.
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There's something primitive about root vegetables.
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And berries.
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The instructions are wordy - look like more fuss than was actually involved.
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It's one of those 'from scratch' meals; every once... Waldenstrom's instructions assumed alot.So I documented what all we did.
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The Leftovers were marble-lush!
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yes
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Make extra.
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Reheats well.
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Leftovers make a easy soup by crisping the vegetables and adding the stuffed cabbage and thinning the sauce.
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Haunting flavor and aroma.
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Showy.
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Looks like you fussed and you did!
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I changed the proportions in favor of the vegetables.
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The original called 1 oxtail and some blackroot; things I can't buy locally.
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 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.