Cabbage Leaf of Beef Ragout W/crisped Root Vegetables Pt 2

Title:
Cabbage Leaf of Beef Ragout W/crisped Root Vegetables Pt 2

Yield:
4 Servings

Categories:
Beef,
Stews,
Vegetables




Ingredients:





          See part 1






 4. Peeled and cut the potatoes. Steamed the vegetables. Rinsed them in cold


 water and set out to drain and blot dry on paper towels.


 


 5. Made the meat-mushroom filling and stuffed the cabbage. Set aside.


 


 6. Skimmed the stock. Added broth that drained from the sieve; put sauce on


 medium heat and reduced it.


 


 7. Put step 5 in oven. Thickened sauce of step 6.


 


 8. Crisp fried the steamed vegetables (step4).


 


 9. Plated it.


 


 Make extra. Reheats well. Leftovers make a easy soup by crisping the


 vegetables and adding the stuffed cabbage and thinning the sauce. Haunting


 flavor and aroma. Showy. Looks like you fussed and you did! I changed the


 proportions in favor of the vegetables. The original called 1 oxtail and


 some blackroot; things I cannot buy locally. SOURCE: "Oxtail Ragout on


 Fried Roots" in Conscious Cooking by Victor Waldenstrom (Sweden)


 >phannema@wizard.ucr.edu Estimated PER SERVING: 352CAL, 7.5G fat (18.5%


 cff)


 


 Recipe by: Hanneman (98-Jan) and a Waldenstrom recipe


 


 Posted to MC-Recipe Digest V1 #1014 by KitPATh 
on


 Jan 15, 1998