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Cabbage Leaf Of Beef Ragout With Crisped Root Vegetables Pt 1 Recipe

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


VEGETABLE BEEF STOCK: In a stock pot, sear the meat-bones. Add in vegetables for the stock pot, along with the seasonings and sufficient cool water to cover. 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. Using a large sieve, strain the broth into a sauce pan. Reserve the meat-bones and pcs of parsnip and onion in the sieve set aside to drain some more and cold. Set the broth in the saucepan in the refrigerator to chill. FILLING: When bones are cold sufficient 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 in mushrooms (8 or possibly more) to equal the bulk of the meat when minced. Add in a few pcs 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 possibly till no longer raw, for 8-10 min. Arrest the cooking by shocking in ice water; drain well and dry on toweling. SAUCE: (Make about 1/2-c. 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 possibly more). Add in the chopped red bell pepper for color. Thicken with a little arrowroot or possibly potato starch mixed with a little water. Add in soy and pepper to taste. STUFF CABBAGE LEAVES: Fill each large cabbage leaf with a portion of the meat, mushroom and vegetable mix. Place fold side down in a nonstick ovenproof pan. Allow to stand in a 400F/200C oven for 15 min. CRISP THE VEGETABLES: Spray a large skillet or possibly wok over with nonstick veg. oil, and heat. When moderately warm, fry half the steamed vegetables till crisp. Repeat with remaining vegetables. PLATE: Pool a ladleful of sauce in center of plate. Center the stuffed cabbage, 1 or possibly 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. Delicious! TIMING: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 in 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

Source: cookeatshare.com