Alsace Hotpot
This hotpot, originating from the Alsace region, was once served
by French country families as a dish at the end of the grape
picking season. Housewives often used to cook the food on Sunday
night and take the pot to the village baker's stove to stew
overnight. This way they had good nourishing food waiting for them
at the beginning of week, and we all know that hotpots are even
better when warmed up!
250 g pork neck chops
250 g lamb saddle
250 g beef brisket
150 g ox tail pieces
goose fat
0.4 kg potatoes
1 fennel
5 carrots
Grüne Fee's thyme
Grüne Fee's parsley
McCormick's sea salt
McCormick's black pepper
some flour
water
Marinade
350 ml of dry white wine
2 shallot onions
half of leek
2 cloves of garlic
half of root celery
1 bay leaf
Cut the meat into larger pieces, place into a large bowl and cover with marinade. Marinate overnight. Now you have to grease a large heat resistant stewing pan with goose fat. Peel the carrots and cut into bigger sticks. Dice the potatoes and fennel, and place all the vegetables into the stewing pan. Cover the vegetables with marinated meat and finally cover with the marinade. Sprinkle with fresh thyme, parsley, salt and pepper. Mix the water and flour to make a thick batter, and roll it out on chopping board to form a sausage with the thickness of one finger. Now wrap the roll of batter around the edges of the stewing pan and press the lid into the batter. The batter will seal the pan off and so all the delicious flavours will remain in the pan.
Stew the hotpot for approximately 2 hours in an oven at
180o. Now cut open the crispy baked ?seal' and enjoy the
food!
Bon appétit!
Chef de Cuisine
Peeter Pihel
Pädaste Manor