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Grison Beef Stew

"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 :

• 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

Instructions :

Prep : 15M	Cook : 6M	Ready in : 2H30M

• 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.

Notes :

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