Defatting the cooking liquid is an easy step that removes a good bit of fat from this classic one-dish meal. Store the extra strained vegetable cooking liquid in airtight containers in the freezer, if desired, and use it to flavor soups, sauces, or rice.
Cooking Light JANUARY 2005
Place beef in a large Dutch oven. Add black peppercorns, mustard seeds, cloves, allspice, and bay leaves. Cover with water to 2 inches above beef; bring to a boil. Reduce heat; partially cover, and simmer 2 hours or until beef is tender. Remove beef from pan.
Strain cooking liquid through a sieve over a large bowl, reserving cooking liquid; discard solids. Place 1 large heavy-duty zip-top plastic bag inside each of 2 bowls. Pour reserved cooking liquid into bags; let stand 10 minutes (fat will rise to the top). Seal bags; carefully snip off 1 bottom corner of 1 bag. Drain liquid into pan, stopping before fat layer reaches the opening; discard fat. Repeat procedure with remaining bag. Add beef, carrot, rutabaga, parsnips, onions, and potatoes to pan; bring to a boil over high heat. Reduce heat, and simmer 5 minutes. Arrange cabbage on top; cover, reduce heat, and simmer 15 minutes or until cabbage is tender.
Remove beef from pan, and cut across the grain into 16 slices. Strain vegetable mixture through a sieve over a large bowl, reserving vegetable mixture and cooking liquid. Place 1 cabbage wedge, 1 1/2 cups vegetable mixture, and 2 beef slices into each of 8 large soup bowls. Pour 1/2 cup reserved cooking liquid over each serving; reserve remaining cooking liquid for another use.
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