Cooking Tips & Hints
                  Week 76 Featured Recipe
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(click for printable version of this recipe)
Since it is football season in the U.S. now, I thought I would do some recipes from different areas that support football teams. I read that this dish is very popular in Green Bay and after cooking it, I can see why. It is not a dish that you would come home from work and fix for an evening meal. This would work great for kicking back late on a Sunday afternoon/early evening and watching a ball game. It isn’t labor intensive, it just takes time to cook to bring out the flavors but it is well worth the effort! If you have all your vegetables chopped and ready to go, you can start the broth and go about your business and add the ingredients as you go. You don’t have to “watch the pot”, but you will need a timer. It will make about 8 to 10 servings. Enjoy.
• Dutch oven
• Cutting Board
• Knife
• Wooden Spoon

• 2 ½ lbs beef short ribs
• 2 ½ lbs bone-in chicken thighs, trimmed
• 1 tbsp vegetable oil
• 2 onions, chopped fine
• 2 celery ribs, chopped fine
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 4 cups shredded green cabbage
• 1 (28 oz) can diced tomatoes
• 1 rutabaga, peeled and cut into ½
  inch pieces
• 1 lb russet potatoes, peeled and cut
  into ½ inch pieces
• 3 carrots, peeled and sliced Ό inch thick
• 1 cup frozen peas
• 1 tbsp lemon juice
• Salt & pepper


PREPARATION: Remove bones from short ribs, reserve. Trim fat from the meat and bones. Pat beef and chicken dry with paper towels and season with salt & pepper. Heat oil in Dutch oven over medium high heat until just smoking. Brown beef on all sides, about 10 minutes. Transfer to plate. Cook chicken until browned all over, about 10 minutes, transfer to plate. When chicken is cool enough to handle, remove and discard the skin. Pour all but 1 ½ tsp fat from the pot. Add onions and celery and cook over medium heat until softened, appx 5 minutes. Stir in broth & bay leaves, scraping up any browned bits. Add beef, beef bones and chicken and bring to boil. Reduce heat to low and simmer covered until chicken registers 175 degrees, appx 30 minutes. Transfer chicken to bowl. When cool enough to handle, remove bones and shred chicken into bite size pieces. Cover and refrigerate. Continue to simmer the stew until beef is tender, about an hour longer. Transfer beef to plate and when cool enough to handle, shred into bite size pieces and discard the fat. Discard the bones and bay leaves. Defat the broth.

Add shredded beef, cabbage, tomatoes, rutabaga 1 Ό tsp salt and ½ tsp black pepper and bring to boil. Reduce heat to medium-low and simmer until rutabaga is translucent around the edges, appx 15 minutes. Stir in the potatoes and carrots and cook until all veggies are tender, appx 20 minutes. Add chicken and peas and simmer about 4 minutes until they are heated through. Off heat, stir in lemon juice. Season with salt & pepper to taste. Serve.

HINTS: Once I had the veggies chopped, I put them in bowls and covered them with water until I was ready to use them. (Drain the water off before adding them, of course) This will keep the vegetables crisp and keep them from turning brown.