Chef Maloney
Senior Cook
This is pretty wonderful and the recipe can be halved if desired
ITALIAN BEEF, CABBAGE & POTATO CASSEROLE
4 Lbs. Beef Chuck Roast, (or shoulder) (or pork or lamb) cut the meat across the grain about 1/2" thick slices.
12 Fresh Sage Leaves, chopped fine
8 cloves Garlic, chopped fine
1/8 cup Fresh Rosemary Leaves, (approx.3 or 4 stems of leaves) chopped fine
1/2 cup Extra Virgin Olive Oil
Salt & Pepper
2 Lbs. Red Potatoes, sliced 1/2" thick
Butter
1 Head Napa Cabbage, about 1 1/2 -- 2 Lbs., sliced thin
2 cups White Wine, (whatever you're drinking is great)
1 Lb. Fontina Cheese, shredded
OVEN 400 degrees
Make a PASTE with the Sage, Rosemary, Garlic, 1/4 cup Olive Oil in the food processor.
Put the Potato slices in a large bowl, sprinkle w/Salt, a little Olive Oil, and 1 Tablespoon of the Paste. Toss Well.
Put the Meat slices in a bowl and toss them w/2 Tablespoons Olive Oil & 2 Tablespoons of the Paste.
Brush Roasting Pan w/Remaining Olive Oil.
Spread 1/2 of the Potato Slices in a layer on the bottom of the pan.
Spread 1/2 of the Cabbage evenly over the Potatoes.
Spread ALL of the Beef on top of the Cabbage.
PRESS DOWN
Spread the remaining Potatoes over the Beef and Spread the remaining Cabbage over the Top.
Season Lightly w/Salt & Pepper.
Stir the Wine into the Remaining Paste and Pour Over the Top.
Dot w/Butter.
Cover w/Aluminum Foil (creating a tent and arching it over the food) Press the sides of the foil against the pan to seal it.
BAKE AT 400 DEGREES FOR 2 1/2 HOURS UNTIL TENDER
REMOVE FOIL, SPRINKLE W/FONTINA AND BAKE 20 MINUTES UNTIL CHEESE IS MELTED & LIGHTLY BROWNED.
eat. smile.
ITALIAN BEEF, CABBAGE & POTATO CASSEROLE
4 Lbs. Beef Chuck Roast, (or shoulder) (or pork or lamb) cut the meat across the grain about 1/2" thick slices.
12 Fresh Sage Leaves, chopped fine
8 cloves Garlic, chopped fine
1/8 cup Fresh Rosemary Leaves, (approx.3 or 4 stems of leaves) chopped fine
1/2 cup Extra Virgin Olive Oil
Salt & Pepper
2 Lbs. Red Potatoes, sliced 1/2" thick
Butter
1 Head Napa Cabbage, about 1 1/2 -- 2 Lbs., sliced thin
2 cups White Wine, (whatever you're drinking is great)
1 Lb. Fontina Cheese, shredded
OVEN 400 degrees
Make a PASTE with the Sage, Rosemary, Garlic, 1/4 cup Olive Oil in the food processor.
Put the Potato slices in a large bowl, sprinkle w/Salt, a little Olive Oil, and 1 Tablespoon of the Paste. Toss Well.
Put the Meat slices in a bowl and toss them w/2 Tablespoons Olive Oil & 2 Tablespoons of the Paste.
Brush Roasting Pan w/Remaining Olive Oil.
Spread 1/2 of the Potato Slices in a layer on the bottom of the pan.
Spread 1/2 of the Cabbage evenly over the Potatoes.
Spread ALL of the Beef on top of the Cabbage.
PRESS DOWN
Spread the remaining Potatoes over the Beef and Spread the remaining Cabbage over the Top.
Season Lightly w/Salt & Pepper.
Stir the Wine into the Remaining Paste and Pour Over the Top.
Dot w/Butter.
Cover w/Aluminum Foil (creating a tent and arching it over the food) Press the sides of the foil against the pan to seal it.
BAKE AT 400 DEGREES FOR 2 1/2 HOURS UNTIL TENDER
REMOVE FOIL, SPRINKLE W/FONTINA AND BAKE 20 MINUTES UNTIL CHEESE IS MELTED & LIGHTLY BROWNED.
eat. smile.