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Green Bay Booyah

From

October/November 2011

Green Bay Booyah

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.

Serves 8 to 10

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.

Ingredients

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