Cabbage Leaf of Beef Ragout W/crisped Root Vegetables Pt 1

Title:
Cabbage Leaf of Beef Ragout W/crisped Root Vegetables Pt 1

Yield:
4 Servings

Categories:
Beef,
Stews,
Vegetables




Ingredients:




---------------------------------STOCK
POT---------------------------------


   2/3 lb Lean beef neck bones; thin


          -cut


     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





---------------------------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


          -less



--------------------------VEGETABLE
ACCOMPANIMENT--------------------------


     2    Carrots; 1/4" rings, notched


     1    Parsnip; 1/4" rings, notched


     1    Leek; trimmed, 2" lengths


     2 lg Celery ribs; diagonally


          -sliced


          Savoy cabbage leaves; the


          -remainder


 1 1/4 c  Peeled pearl onions; white


          -and red


     1    Rutabaga; peeled, 1/4"


          -rounds


     8 sm Potatoes; 1/4" rounds



------------------------------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 minutes.


 


 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. 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 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