Category: Soups, Stews and Chili
Cuisine: not set
2 pounds brisket (or flank steak) cut into 4 pieces
1 large carrot peeled and cut into chunks
1/2 small red cabbage quartered
2 sprigs fresh spearmint
1/2 small bunch fresh flat-leaf parsley stems removed (a few leaves reserved for garnish)
4 large garlic cloves peeled and crushed
1 teaspoon whole black peppercorns
1 teaspoon salt
1 teaspoon whole allspice
1/2 teaspoon whole cloves
2 dried bay leaves
1/4 cup extra-virgin olive oil
1 large yellow onion thinly sliced
1 large green bell pepper cleaned, and thinly sliced
4 large garlic cloves peeled
1/2 teaspoon ground black pepper
1 teaspoon salt
1 large pinch ground cloves
1/2 teaspoon ground allspice
1 1/2 cups canned tomato puree
1 dried bay leaf
1/4 cup dry white wine
1 cup roasted red bell peppers sliced
fresh flat-leaf parsley leaves, chopped
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