ANDRE'S ALASTIAN MEAT STEW
The casserole is sealed with a flour-and-water dough to prevent the wine from evaporating during the long cooking process.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 18
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
This recipe is posted by request. The recipe is called "baeckeofe", which translates as "baker's oven". On Mondays, French Alsatian housewives did the laundry, which left little time to cook. They prepared this stew ahead of time, then in the morning dropped it off to the local baker to cook in his/her ovens. The casserole is traditionally covered with a crust to seal it (like the Greek Kleftiko), but this is an easier and just as delicious version. Prep time includes marinating.
Provided by EdsGirlAngie
Categories One Dish Meal
Time 4h27m
Yield 8-10 serving(s)
Number Of Ingredients 14
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!).
Nutrition Facts : Calories 790.7, Fat 37.6, SaturatedFat 14.8, Cholesterol 140.1, Sodium 152.4, Carbohydrate 56.8, Fiber 6.9, Sugar 8.6, Protein 40.3
AUBERGE DE LA MADONE'S BEEF STEW WITH WILD MUSHROOMS AND ORANGE
Provided by Molly O'Neill
Categories dinner, main course
Time 4h15m
Yield Eight servings
Number Of Ingredients 18
Steps:
- The day before serving the stew, combine the meat, carrots, onions, garlic, parsley, celery, bay leaves, thyme, marc, 3 1/2 cups of red wine and 1 tablespoon of olive oil in a large nonreactive bowl. Tie the peppercorns and cloves in a piece of cheesecloth, add to the bowl and toss the ingredients well. Cover and refrigerate for 24 hours, stirring once or twice.
- Let meat and vegetables return to room temperature. With a slotted spoon, remove the meat from the marinade. Drain well and pat dry on paper towels. Set aside. Strain the liquid into a large nonreactive heatproof casserole and add the cheesecloth bag. Set the vegetables aside.
- Add the remaining 2 cups of wine to the pot and bring the liquid to a boil. Boil for 5 minutes to reduce slightly. Remove from the heat, stir in the tomato paste and set aside.
- In a large skillet, melt 1 tablespoon of butter in 2 tablespoons of the olive oil over high heat. When hot, add the beef in batches, sauteing until browned all over, about 5 minutes per batch. Transfer when browned to the liquid in the casserole.
- Add the remaining butter and olive oil to the skillet. Add the reserved vegetables and saute until browned, about 7 minutes. Transfer the vegetables to the casserole. Add the mushrooms to the skillet and saute until lightly browned, about 5 minutes. Set aside.
- Bring the liquid in the casserole to a simmer over medium-low heat. Reduce the heat to very low and simmer, skimming occasionally, until the meat is very tender, about 3 1/2 to 4 hours. Stir in salt and pepper to taste, the mushrooms and the orange zest and juice. Discard the cheesecloth bag with the peppercorns and cloves and the bay leaves. (The recipe can be prepared 2 to 3 days ahead and refrigerated. Reheat before serving.) Serve with potatoes, rice or pasta.
Nutrition Facts : @context http, Calories 640, UnsaturatedFat 15 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 3 grams, Protein 58 grams, SaturatedFat 8 grams, Sodium 1362 milligrams, Sugar 7 grams, TransFat 1 gram
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