Grison Beef Stew

• 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

1. 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.
2. 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.
3. 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.

beef brisket, head cabbage, margarine, bacon, onion, bay leaves, salt, ground nutmeg, red wine, beef stock

Taken from www.allrecipes.com/recipe/13164/grison-beef-stew/ (may not work)