Ingredients
- Servings: 6
- 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
- 1 cup beef stock
Recipe
-
Preparation Time: 15 mins
Cook Time: 2 hrs 15 mins
- 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 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.
Ready Time: 2 hrs 30 mins
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