- 2 pounds [1 kg] boiling moose cubes
- 1 1/2 pounds [480 g] salt pork
- 1 large cabbage, quartered
- 1/4 cup [60 mL] oil
- 2 onions, cut into large pieces
- 3 carrots, cut into large pieces
- 3 celery stalks, cut into pieces
- 1 parsnip, diced
- 1 garlic clove, minced
- 1 cup [140 g] flour
- 5 cups [1.25 L] beef broth or consomme
- 3 bay leaves
- 1/2 teaspoon [2.5 mL] thyme
- Salt and pepper, to taste
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- Into a casserole, brown together moose cubes, salt pork and cabbage pieces into hot oil.
- Remove meat and cabbage from casserole; keep warm.
- Brown onions, carrots and celery pieces, parsnip dices and minced garlic into casserole.
- Stir in flour until lightly colored.
- Pour in beef broth or consomme; add bay leaves, thyme, salt and pepper.
- Bring to a boil.
- Transfer meat cubes and cabbage pieces back into casserole.
- Cover and cook into a preheated 300°F [150°C] oven, or over low heat, for approximately 2 hours, until meat is really tender.
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