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grison beef stew - swiss

BabyKato avatar
Recipe by
Baby Kato
@BabyKato
Beautiful Shore Country, NB

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.

yield 6 serving(s)
prep time 15 Min
cook time 2 Hr 15 Min
method Stove Top

Ingredients For grison beef stew - swiss

  • 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

  • 1
    Cut out the main stem of the cabbage and discard the thick stems of the outer leaves.
  • 2
    Wash well and boil for 5 minutes in salted water, drain and reserve.
  • 3
    Heat the butter in a heavy ovenproof casserole dish and fry the bacon and onions for 2 to 3 minutes.
  • 4
    Add the bay leaves, salt, pepper and pinch of nutmeg.
  • 5
    Cut the meat into thick slices and place on top of the bacon and onion mixture.
  • 6
    Add the wine and beef stock, bring it to a boil and simmer for 1 hour.
  • 7
    Now add a layer of cabbage leaves, cover tightly and simmer very gently for another hour.
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