Beef and pork stew with juniper berries
Preparation: 10 - 15 min, cooking time (oven): 6-7 hours
Serves 6
Ingredients
500 g beef
500 g pork
(e.g. boneless chuck, rib, chank, flank or round), cut into chunks
2 tblsp butter
10 cherry tomatoes/tiny plum tomatoes, halved
1 yellow onion, cut into quarters
2 one-clove garlics or 8-10 singular cloves, coarsely cut
1 carrot (I used four of my homegrown midgets), cut into slices
Zest of 1/2 lemon
20 unbroken juniper berries
3/4 teaspoon black peppercorns, whole
3 bay leaves
4 teaspoons coarse seasalt (the stew is supposed to be rather briny)
8-9 dl water
Preparation
Keep the meat in room temperature for 30 min before cooking. Brown the meat chunks lightly in butter in small batches on high heat. Toss the bits around on the pan for a minute or so; don’t let them simmer. Put aside.
Prepare the vegetables and mix them with the meat and seasonings in a large lidded oven pan/Dutch oven. Add enough water to cover the meat and vegetables generously.
Cook in the oven (150 C°) for several hours until you can’t wait anymore. The more you cook, the tenderer you get. Check occasionally to ensure that there is enough liquid in the pot. If the meat doesn’t seem tender enough, add water and keep cooking.
Serve with mashed potatoes, pickled cucumber and black currant or cranberry sauce.
Preparation: 10 - 15 min, cooking time (oven): 6-7 hours
Serves 6
Ingredients
500 g beef
500 g pork
(e.g. boneless chuck, rib, chank, flank or round), cut into chunks
2 tblsp butter
10 cherry tomatoes/tiny plum tomatoes, halved
1 yellow onion, cut into quarters
2 one-clove garlics or 8-10 singular cloves, coarsely cut
1 carrot (I used four of my homegrown midgets), cut into slices
Zest of 1/2 lemon
20 unbroken juniper berries
3/4 teaspoon black peppercorns, whole
3 bay leaves
4 teaspoons coarse seasalt (the stew is supposed to be rather briny)
8-9 dl water
Preparation
Keep the meat in room temperature for 30 min before cooking. Brown the meat chunks lightly in butter in small batches on high heat. Toss the bits around on the pan for a minute or so; don’t let them simmer. Put aside.
Prepare the vegetables and mix them with the meat and seasonings in a large lidded oven pan/Dutch oven. Add enough water to cover the meat and vegetables generously.
Cook in the oven (150 C°) for several hours until you can’t wait anymore. The more you cook, the tenderer you get. Check occasionally to ensure that there is enough liquid in the pot. If the meat doesn’t seem tender enough, add water and keep cooking.
Serve with mashed potatoes, pickled cucumber and black currant or cranberry sauce.
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