2 lbs. head of savoy cabbage 8 c. homemade beef stock with vegetables and meat (see below) 4 T. butter 6 to 8 slices firm, coarse, country Italian bread 8 to 10 oz. Italian fontina or French Gruyere cheese, grated Killer Liquid: 7 lbs. beef short ribs 8 oz. mushrooms, sliced thin 1 minced onion 2 minced carrots 2 minced celery stalks bouquet garni of 2 parsley sprigs, 1 bay leaf, 1 rosemary sprig, and 2 thyme sprigs 16 oz. tomato puree 2 c. red wine
Clean, core, and shred cabbage. Blanch in boiling water for 60 seconds; drain well. Strain stock and reserve meat and vegetables. Place cabbage and stock in a large pot over medium heat and simmer 1 hour. Preheat oven to 350 degrees. Melt butter in a large saute pan and fry bread slices until golden brown. Arrange slices of bread in one layer in a large baking pan or in individual soup crocks, reserving some for top of soup. Cover with half of cheese, season well with salt and pepper. Combine stock-cabbage mixture with vegetables-meat mixture, seasoning well. Pour soup and cabbage over bread and cheese. Top with remaining toast and cheese. Bake in oven 30 minutes and serve. Killer Liquid: Brown ribs in a large pan seasoned with 2 T. oil, reserve to a soup pot. Deglaze pan with vegetables and herbs, tossing to color up vegetables. Add tomato and wine. Bring to a boil and cook 2 minutes. Pour contents of pan over ribs, add 8 c. water and bring to a boil. Place pot in a 325-degree oven for 90 minutes. Cool and remove ribs and bones. When cool enough to handle, slip meat from bones, discarding bones. Slice meat rectangles away from cartilage that holds them to bones. Discard cartilage and dice meat. Place meat in broth and chill overnight. The next day, discard fat that solidifies over the top of the broth. Utilize as needed, for the recipe above or for other enriched beef stock recipes.
© 2008 MSP Communications, Inc. All rights reserved