Lidia beef cabbage potatoe casserole

Layered Casserole with Beef, Cabbage & Potatoes Recipe

• https://www.youtube.com/watch?v=FU7MrWWMow0
• https://lidiasitaly.com/recipes/layered-casserole-with-beefcabbage-and-potato/

Ingredients

• dozen fresh sage leaves
• ¼ cup fresh rosemary leaves striped from branch
• 8 garlic cloves
• ⅔ cup extra-virgin olive oil
• 2 pounds red potatoes, sliced ½ inch thick
• A 4-pound boneless beef shoulder roast (preferably a “top blade” or “top chuck shoulder” roast)
• 1 stick (8 tablespoons) soft butter
• 1 head savoy cabbage, about 2½ pounds, cored and sliced into ½-inch shreds
• 2 cups white wine
• 1 pound shredded fontina from valle d’aosta (or italian fontal)

Pesto Rub

• Garlic
• Sage Leaves
• Rosemary Leaves
• Salt
• Olive Oil

Blend in food processor

Casserole

1. Shoulder cut of beef, cut into slices, toss with half the pesto rub
2. Red potatoes, sliced, tossed with half the pesto rub
3. Layer half potatoes in casserole pan, then half shredded cabbage, then beef, then other half potatoes, then other half shredded cabbage
4. Pour dry white wine over everything
5. Top with dabs of butter
6. Cover tightly with foil
7. Cook in oven @ 375 for ~2hrs (until fork tender)
8. Add grated fontina cheese to top, cook for another 30 minutes