This recipe comes from Saveur magazine and I knew I had to try it as I love the sweet/sour combination.
Though I have been trying to eat mostly vegetarian, I still eat some meat but it is definitely less prominent in my diet;
however, with this recipe I failed miserably as it uses not just one meat but five different meats... beef chuck, kielbasa sausage, ham, salami, and bacon!
l lb. BEEF CHUCK, trimmed
8 oz. KIELBASA SAUSAGE
4 oz. HAM STEAK
2 oz. HARD SALAMI
4 whole BLACK PEPPERCORNS
3 whole ALLSPICE BERRIES
1 BAY LEAF
4 oz. sliced BACON, minced
1 large ONION, thinly sliced
1 stalk CELERY, thinly sliced
1/4 small head of CABBAGE, cored and thinly shredded
KOSHER SALT and freshly ground BLACK PEPPER, to taste
6 Tbsp. TOMATO PASTE
1 (15-oz.) can WHOLE PEELED TOMATOES in juice, crushed
5 c. BEEF STOCK
1 1/2 large DILL PICKLES, chopped
1 1/2 Tbsp. CAPERS, drained
1/4 c. BLACK OLIVES, sliced
1 1/2 Tbsp. SUGAR
1/2 LEMON, thinly sliced
Chopped PARSLEY, sliced SCALLIONS, and SOUR CREAM for serving
Cut beef, kielbasa, ham and salami into 1/4-inch pieces; set aside.
Place peppercorns, allspice, and bay on a piece of cheesecloth and tie into a tight package; set aside.
Heat bacon over medium-high heat in a 6-qt. saucepan; cook until crisp, 4-6 minutes.
Using a slotted spoon, transfer bacon to a bowl; set aside.
Add meats to pot; cook until browned, 6-8 minutes.
Add onion, celery, cabbage, and salt and pepper; cook until soft, 4-6 minutes.
Stir in tomato paste; cook until slightly caramelized, about 2 minutes.
Return bacon to pot with spice package, tomatoes, and stock; bring to a boil.
Reduce heat to medium, add pickles and capers; cook until beef is very tender, about 45 minutes.
Remove spice package.
Stir in olives, sugar, lemon, and salt and pepper.
Serve with parsley, scallions, and sour cream.
Makes 10 cups