Saturday, December 09, 2006

Rauchonni Hunter Stew

Rauchonni Hunter Stew, aka Pepo

1.5 pound beef stew meat
1.5-2 pounds pork shank (can use butt)
1 lb cubed veal stew meat
2 large cans whole peeled tomatoes (28 ounces each)
4 stalks celery small dice
2-3 carrots small dice
1 whole onion, small dice
4 cloves garlic, minced
3 small bay leaves
sea salt
2 Tablespoons roughly cracked peppercorns
2 cups dry red wine

Brown beef in olive oil+butter (2+2) over high heat, then remove.
Continue with remaining meats.
Add mirepoix to about 3 tablespoons of grease; soften vegetables.
Pour in wine; add 2 cans of tomatoes, roughly chopped with the juices.
Add meat back in; add peppercorns, salt and bay leaves.
Liquid should cover all of the meat, if not add additional wine or water.
Cook, covered, in oven 350 for 4 hours, stirring about once an hour.
Brought up to stovetop, cook uncovered at a slow simmer for 45 minutes until liquid reduced.


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