Andres Alastian Meat Stew Recipes

ALSATIAN MEAT STEW WITH ANDRE

Steps:

• In a large bowl, combine feet, tails, lamb, pork, beef, 3 1/2 c. wine, minced onion, halved garlic, and grnd pepper. Cover with plastic wrap, and refrigerateovernight. Heat oven to 300 degrees. Place marinated meat mix in a large saucepan. Bring to a boil; skim surface, and throw away foam which rises to the top. Prepare a bouquet garni: Tie the parsley stems, bay leaf, and thyme together with kitchen twine; set aside. Coat a 5-qt covered casserole or possibly Dutch oven with lard. Season potatoes with salt and pepper. Line the bottom of the casserole with half of the potatoes. Top with half of the sliced onions and half of the leeks. Remove meat from marinade, and transfer to casserole. Strain marinade over meat, discarding solids. Top with remaining onion and leek, chopped garlic, and bouquet garni. Distribute remaining 1 lb. potatoes proportionately in casserole. Pour remaining 3 c. wine over potatoes. Cover casserole. Make the seal: In a medium bowl, combine flour and 1/2 c. hot water. Stir till mix comes together and forms a dough. Roll dough into a log long sufficient to go around the casserole. Place dough over the seam between the casserole, and the cover to seal. Brush dough with egg. Bake for 3 hrs. (The casserole is sealed with a flour-and-water dough to prevent the wine from evaporating during the long cooking process.) Remove dough seal, and serve immediately. This recipe yields 6 servings.

ANDRE'S ALASTIAN MEAT STEW

Steps:

• In a large bowl, combine feet, tails, lamb, pork, beef, 3 1/2 cups wine, chopped onion, halved garlic, and ground pepper. Cover with plastic wrap, and chill overnight.
• Preheat oven to 300 degrees. Place marinated meat mixture in a large saucepan. Bring to a boil; skim surface, and discard foam that rises to the top. Prepare a bouquet garni: Tie parsley stems, bay leaf, and thyme together with kitchen twine; set aside.
• Coat a 5-quart covered casserole or Dutch oven with lard. Season potatoes with salt and pepper. Line the bottom of the casserole with half the potatoes. Top with half the sliced onions and half the leeks. Remove meat from marinade, and transfer to casserole. Strain marinade over meat, discarding solids. Top with remaining onion and leek, minced garlic, and bouquet garni. Distribute remaining 1 pound potatoes evenly in casserole. Pour remaining 3 cups wine over potatoes. Cover casserole.
• Make the seal: In a medium bowl, combine flour and 1/2 cup warm water. Stir until mixture comes together and forms a dough. Roll dough into a log long enough to go around the casserole. Place dough over the seam between the casserole and the cover to seal. Brush dough with egg. Bake for 3 hours. Remove dough seal, and serve immediately.

PATRICIA WELLS' ALSATIAN MIXED-MEAT STEW

Steps:

• A day ahead, in a plastic zipper bag or non-reactive covered bowl, marinate the meats with the marinade ingredients overnight.
• The next day, preheat oven to 375 degrees F.
• In a large casserole dish, scatter about 1/3 of the potatoes, onions and leeks over the bottom the dish.
• Drain meat, reserving marinade and seasoning; place half of this meat over the vegetables in the casserole and season with salt and pepper to taste.
• Repeat another layer of vegetables, then the rest of the meat; season again and top meat with the remaining vegetables.
• Pour marinade and seasonings over all.
• Cover casserole tightly and bake until meat is very tender, about 3 hours.
• When done, spoon off excess fat and serve immediately (and don't forget to remove the bay leaves!).