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3 lb. corned veal shank or corned beef brisket
1 small bouquet garni
1 pt. beef stock
1 pt. veal stock
1 medium rutabagas, pared, large dice
1 medium turnip, pared, large dice
6 carrots, pared
6 potatoes, pared
1 small cabbage head
1 butternut squash, pared, seeded, cut into
chunks
1 tbsp. chopped herbs (parsley, sage, thyme)
Place meat and bouquet garni in stock pot; add enough stock to just cover. Heat to boiling; skim. Reduce heat; simmer for 3 to 4 hours or until tender. Add rutabagas, turnips, carrots and potatoes during last 30 minutes of cooking time. Trim cabbage, leaving core intact. Cut into sixths. Add with squash during last 15 minutes of cooking time. When vegetables and meat are tender, remove from stock. Reserve warm. Remove bouquet garni. Heat stock to boiling; reduce to desired strength. Strain, add chopped herbs.
TO SERVE
Slice meat; arrange on plates. Spoon vegetables around. Heat reduced stock to boiling; ladle over meat and vegetables.
1 small bouquet garni
1 pt. beef stock
1 pt. veal stock
1 medium rutabagas, pared, large dice
1 medium turnip, pared, large dice
6 carrots, pared
6 potatoes, pared
1 small cabbage head
1 butternut squash, pared, seeded, cut into
chunks
1 tbsp. chopped herbs (parsley, sage, thyme)
Place meat and bouquet garni in stock pot; add enough stock to just cover. Heat to boiling; skim. Reduce heat; simmer for 3 to 4 hours or until tender. Add rutabagas, turnips, carrots and potatoes during last 30 minutes of cooking time. Trim cabbage, leaving core intact. Cut into sixths. Add with squash during last 15 minutes of cooking time. When vegetables and meat are tender, remove from stock. Reserve warm. Remove bouquet garni. Heat stock to boiling; reduce to desired strength. Strain, add chopped herbs.
TO SERVE
Slice meat; arrange on plates. Spoon vegetables around. Heat reduced stock to boiling; ladle over meat and vegetables.
