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Green Bay Booyah
Ingredients
• 2 ½ lb. beef short ribs (3-4 English style ribs)
• 2 ½ lb. 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" pieces
• 1 lb. russet potatoes, peeled and cut into ½" pieces
• 3 carrots, peeled and sliced ¼" thick
• 1 cup frozen peas
• 1 tablespoon lemon juice
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Directions
1 1. Remove bones from short ribs; reserve. Trim fat from meat and bones.
2 Pat beef and chicken dry with paper towels and season with salt and
3 pepper. Heat oil in Dutch oven over medium-high heat until just smoking.
4 Brown beef on all sides, about 10 minutes; transfer to plate. Cook chicken
5 until browned all over, about 10 minutes; transfer to plate. When chicken
6 is cool enough to handle, remove and discard skin.
7 2. Pour off all but 1 ½ teaspoons fat from pot. Add onions and celery and
8 cook over medium heat until softened, about 5 minutes. Stir in broth and
9 bay leaves, scraping up any browned bits. Add beef, beef bones, and
10 chicken and bring to boil.
11 3. Reduce heat to low and simmer, covered, until chicken registers 175,°
12 about 30 minutes. Transfer chicken to bowl. When chicken is cool enough
13 to handle, shred into bite-size pieces, discarding bones. Cover chicken
14 and refrigerate. Continue to simmer stew until beef is tender, about 75
15 minutes longer. Transfer beef to plate. When cool enough to handle, shred
16 into bite-size pieces, discarding fat. Discard beef bones and bay leaves.
17 Defat broth.
18 4. Add shredded beef, cabbage, tomatoes, rutabaga, 1 ¼ teaspoons salt,
19 and 1 teaspoon pepper and bring to boil. Reduce heat to medium-low
20 and simmer until rutabaga is translucent around edges, about 15 minutes.
21 Stir in potatoes and carrots and cook until all vegetables are tender, about
22 20 minutes. Add chicken and peas and simmer until heated through, 2 to
23 3 minutes. Off heat, stir in lemon juice. Season with salt and pepper to
24 taste. Serve.

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