Cabbage Leaf Of Beef Ragout W/crisped Root Vegetables Pt
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Cabbage Leaf Of Beef Ragout W/crisped Root Vegetables Pt
  Cabbage    Beef    Stews    Vegetables    Roots  
Last updated 6/12/2012 1:11:45 AM. Recipe ID 39395. Report a problem with this recipe.
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      Title: Cabbage leaf of beef ragout w/crisped root vegetables pt 
 Categories: Beef, Restaurant, Stews, Vegetables
      Yield: 4 Servings
MMMMM-------------------------STOCK POT------------------------------
    2/3 lb Lean beef neck bones; thin
      1    Parsnip; chunks
      2    Onions; sectioned
      4    Garlic cloves; halved
      2    Bay leaves
      1 ts Allspice berries
      1 ts Black peppercorns
      1 ts Juniper berries; smashed
      1 bn Flatleaf parsley stalks;
           -reserve leaves

MMMMM-------------------CABBAGE LEAF STUFFING------------------------
      8    Outer leaves from savoy
           -cabbage; (8 to 12 leaves)
      8 sm Mushrooms; approximate
           Cooked vegetables; reserved
           -from stock
    1/4 ts Tamari soy sauce; more or

MMMMM------------------VEGETABLE ACCOMPANIMENT-----------------------
      2    Carrots; 1/4" rings, notched
      1    Parsnip; 1/4" rings, notched
      1    Leek; trimmed, 2" lengths
      2 lg Celery ribs; diagonally
           Savoy cabbage leaves; the
  1 1/4 c  Peeled pearl onions; white
           -and red
      1    Rutabaga; peeled, 1/4"
      8 sm Potatoes; 1/4" rounds

MMMMM----------------------SAUCE ADDITIONS---------------------------
           Minced red bell pepper
           Soy sauce
           Arrowroot; mixed with water
  VEGETABLE BEEF STOCK: In a stock pot, sear the meat-bones. Add
  vegetables for the stock pot, along with the seasonings and enough
  cold water to cover. Do not boil; simmer slowly with the lid slightly
  ajar for about 45-60 mins or until the meat can be easily removed
  (cut) from the bones. Using a large sieve, strain the broth into a
  sauce pan. Reserve the meat-bones and pieces of parsnip and onion in
  the sieve set aside to drain some more and cool. Set the broth in the
  saucepan in the refrigerator to chill.
  FILLING: When bones are cool enough to handle, remove meat from the
  bones and cartilage from the meat. Cut meat into small chunks and
  place in the bowl of a food processor fitted with the metal blade.
  Add mushrooms (8 or more) to equal the bulk of the meat when chopped.
  Add a few pieces of cooked turnip and onion reserved from the stock.
  Season with tamari soy sauce. Cover the processor and coarsely chop;
  set aside.
  STEAM THE ACCOMPANYING VEGETABLES: All vegetables should be cut
  attractively and to about the same density to steam at the same rate.
  Steam the vegetables for later frying: crisp tender or until no
  longer raw, for 8-10 minutes. Arrest the cooking by shocking in ice
  water; drain well and dry on toweling.
  SAUCE: (Make about 1/2-cup per serving). Skim fat off surface of
  chilled broth. Place sauce pan with strained stock over medium heat
  and reduce by half (20 mins or more). Add the minced red bell pepper
  for color. Thicken with a little arrowroot or potato starch mixed
  with a little water. Add soy and pepper to taste.
  STUFF CABBAGE LEAVES: Fill each large cabbage leaf with a portion of
  the meat, mushroom and vegetable mixture. Place fold side down in a
  nonstick ovenproof pan. Allow to stand in a 400F/200C oven for 15
  CRISP THE VEGETABLES: Spray a large skillet or wok over with nonstick
  cooking oil, and heat. When moderately hot, fry half the steamed
  vegetables until crisp. Repeat with remaining vegetables.
  PLATE: Pool a ladleful of sauce in center of plate. Center the stuffed
  cabbage, 1 or 2 per serving. Ladel additional sauce on top of cabbage.
  Surround with fried vegetables. Garnish with parsley leaves.
  COOKS NOTES: This menu-dish features a stuffed cabbage leaf
  surrounded by lightly crisped root vegetables. The flavors are
  surpisingly light for the aroma; the after taste is haunting.
  1. Cut all vegetables except the potato: one bowl for the stock pot;
  another for the accompaniment (keeping some trimming for the stock).
  2. Brown the meat-bones. Add the stock vegetables (and trimmings and
  scraps like the cabbage core).
  3. 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. Set these in the refrigerator to chill.
  continued in part 2

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Recipe ID 39395 (Apr 03, 2005)

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