Green Bay Booyah
By America's Test KitchenPublished on February 16, 2012
Time
4¼ hours
Yield
Serves 8 to 10
Ingredients
2 ½ pounds beef short ribs (3 to 4 English-style ribs)2 ½ pounds bone-in chicken thighs, trimmedSalt and pepper 1 tablespoon vegetable oil 2 onions, chopped fine2 celery ribs, minced8 cups low-sodium chicken broth 2 bay leaves 4 cups shredded green cabbage 1 (28-ounce) can diced tomatoes ½ pound rutabaga, peeled and cut into ½-inch pieces1 pound russet potatoes, peeled and cut into ½-inch pieces3 carrots, peeled and sliced ¼ inch thick1 cup frozen peas 1 tablespoon lemon juice
Before You Begin
The bone side of a short rib is especially fatty and requires the most trimming. To defat the broth, lay a paper towel over its surface, quickly lift it up by a corner (the fat will adhere), and discard. Repeat with more paper towels, as needed.
Instructions
- Remove bones from short ribs; reserve. Trim fat from meat and bones. Pat beef and chicken dry with paper towels and season with salt and 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 skin.
- Pour off all but 1 1/2 teaspoons fat from pot. Add onions and celery and cook over medium heat until softened, about 5 minutes. Stir in broth and 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, about 30 minutes. Transfer chicken to bowl. When chicken is cool enough to handle, shred into bite-size pieces, discarding bones. Cover chicken and refrigerate. Continue to simmer stew until beef is tender, about 75 minutes longer. Transfer beef to plate. When cool enough to handle, shred into bite-size pieces, discarding fat. Discard beef bones and bay leaves. Defat broth.
- Add shredded beef, cabbage, tomatoes, rutabaga, 1 1/4 teaspoons salt, and 1 teaspoon pepper and bring to boil. Reduce heat to medium-low and simmer until rutabaga is translucent around edges, about 15 minutes. Stir in potatoes and carrots and cook until all vegetables are tender, about 20 minutes. Add chicken and peas and simmer until heated through, 2 to 3 minutes. Off heat, stir in lemon juice. Season with salt and pepper to taste. Serve.
Time
4¼ hoursYield
Serves 8 to 10Ingredients
2 ½ pounds beef short ribs (3 to 4 English-style ribs)
2 ½ pounds bone-in chicken thighs, trimmed
Salt and pepper
1 tablespoon vegetable oil
2 onions, chopped fine
2 celery ribs, minced
8 cups low-sodium chicken broth
2 bay leaves
4 cups shredded green cabbage
1 (28-ounce) can diced tomatoes
½ pound rutabaga, peeled and cut into ½-inch pieces
1 pound russet potatoes, peeled and cut into ½-inch pieces
3 carrots, peeled and sliced ¼ inch thick
1 cup frozen peas
1 tablespoon lemon juice
Test Kitchen Techniques
Ingredients
2 ½ pounds beef short ribs (3 to 4 English-style ribs)
2 ½ pounds bone-in chicken thighs, trimmed
Salt and pepper
1 tablespoon vegetable oil
2 onions, chopped fine
2 celery ribs, minced
8 cups low-sodium chicken broth
2 bay leaves
4 cups shredded green cabbage
1 (28-ounce) can diced tomatoes
½ pound rutabaga, peeled and cut into ½-inch pieces
1 pound russet potatoes, peeled and cut into ½-inch pieces
3 carrots, peeled and sliced ¼ inch thick
1 cup frozen peas
1 tablespoon lemon juice
Test Kitchen Techniques
Ingredients
2 ½ pounds beef short ribs (3 to 4 English-style ribs)
2 ½ pounds bone-in chicken thighs, trimmed
Salt and pepper
1 tablespoon vegetable oil
2 onions, chopped fine
2 celery ribs, minced
8 cups low-sodium chicken broth
2 bay leaves
4 cups shredded green cabbage
1 (28-ounce) can diced tomatoes
½ pound rutabaga, peeled and cut into ½-inch pieces
1 pound russet potatoes, peeled and cut into ½-inch pieces
3 carrots, peeled and sliced ¼ inch thick
1 cup frozen peas
1 tablespoon lemon juice
Test Kitchen Techniques
Why This Recipe Works
This stick-to-your-ribs stew, famous in Green Bay, Wisconsin, is packed with beef, chicken, cabbage, tomatoes, rutabaga, potatoes, carrots, and peas. To get the richest beef flavor possible, we replaced the usual choice of boneless beef chuck with beef short ribs. The gelatin melts out of the ribs as they simmer away, giving the broth a silken quality. To prevent the fatty short ribs from making the soup too greasy, we took the meat off the bone and trimmed away large pockets of fat. Bone-in chicken thighs were the logical choice for moist meat, and as for the vegetables, a staggered cooking approach ensured that each one was cooked to its prime.
Before You Begin
The bone side of a short rib is especially fatty and requires the most trimming. To defat the broth, lay a paper towel over its surface, quickly lift it up by a corner (the fat will adhere), and discard. Repeat with more paper towels, as needed.
Instructions
- Remove bones from short ribs; reserve. Trim fat from meat and bones. Pat beef and chicken dry with paper towels and season with salt and 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 skin.
- Pour off all but 1 1/2 teaspoons fat from pot. Add onions and celery and cook over medium heat until softened, about 5 minutes. Stir in broth and 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, about 30 minutes. Transfer chicken to bowl. When chicken is cool enough to handle, shred into bite-size pieces, discarding bones. Cover chicken and refrigerate. Continue to simmer stew until beef is tender, about 75 minutes longer. Transfer beef to plate. When cool enough to handle, shred into bite-size pieces, discarding fat. Discard beef bones and bay leaves. Defat broth.
- Add shredded beef, cabbage, tomatoes, rutabaga, 1 1/4 teaspoons salt, and 1 teaspoon pepper and bring to boil. Reduce heat to medium-low and simmer until rutabaga is translucent around edges, about 15 minutes. Stir in potatoes and carrots and cook until all vegetables are tender, about 20 minutes. Add chicken and peas and simmer until heated through, 2 to 3 minutes. Off heat, stir in lemon juice. Season with salt and pepper to taste. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments