Swiss Grison Beef Stew

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

Cooking Instructions:

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.

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