Traditional east european slow cooked casserole recipe

Traditional East European Slow Cooked Casserole recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This traditional East European slow-cooked casserole recipe is a hearty and comforting dish that has been passed down through generations. Made with tender meat, root vegetables, and aromatic spices, this casserole is cooked low and slow to develop rich flavors and melt-in-your-mouth texture. Whether it's a family gathering or a cozy dinner at home, this recipe is sure to satisfy your cravings for a warm and satisfying meal.

Keywords: East European, slow-cooked, casserole, traditional, comforting.

Traditional east european slow cooked casserole recipe details

Traditional east european slow cooked casserole recipe, recipe Rating: 4.9
Number of votes:133 

Ingredients

600 g	boned beef shank, shoulder or brisket cut into 2-3cm cubes (use up to 1Kg if you wish)
750 g	potatoes, peeled and cut into 2 or 3cm cubes
250 g	mix of dried beans to choice (butterbeans, haricot, chickpeas, flageolet, canellini, blackeye etc)
1 large	onion, peeled and diced
2 tbsp	oil
50 g	pearl barley
2 large	bay leaves
	boiling water to almost fill the casserole
	salt, to taste
	fresh ground pepper to taste
2	Frankfurters, cut into short lengths (optional)
16 small	dumplings, optional

Instructions

Please note that the cooking time for this dish is somewhat exaggerated, but the result is well worth the wait, and it is best to start preparing this about 2 days in advance. It is a very filling dish and said to be somewhat doze inducing. It is best if the cut of meat used is not too lean as the fat adds flavour and helps keep the dish moist throughout the long cooking time

Place the dried beans into a deep bowl and add enough cold water to 3/4 fill the bowl. Soak for a minimum of 12 hours but 24 hours is preferred. When the beans have softened and are fully swollen, drain them into a sieve and rinse under cold running water until the water runs clean. Discard any empty skins. Pour into a large covered casserole dish, Dutch oven or stainless steel stock pot with a metal, not glass, lid.

Place a shelf low in the oven. Heat the oven at Gas Mark 6, 400F or 200C.

Heat a small, heavy bottomed pan and add the oil. Brown the meat on all sides a few pieces at a time in the oil; do not try to fry too many pieces as the oil temperature will be lowered and the meat will not brown. Place the browned meat onto a dish and allow to rest. Repeat for the remaining pieces of meat. Spread evenly on top of the beans, adding any exuded juices from the meat. Fry the onion in the same oil until brown and spread the onion and oil over the meat.

Place the barley into a sieve and rinse under cold running water until it runs clear. Spread evenly around the meat. If adding the frankfurters, add them now. If adding dumplings add them too. Spread the cubed potato aver the top and add the bay leaves, salt and pepper. Add sufficient boiling water to cover to an excess of 2 or 3 inches, 5-8cm if the casserole permits. Replace the lid. Place in the oven.

I would suggest that an oven tray a little larger than the cooking pot be placed on the bottom of the oven in the event that there may be some amount of boiled over liquid.

After about 20-25 minutes, reduce the oven temperature to the lowest possible cooking temperature, Gas Mark 1, 275F, 140C or lower. Cook at that setting for an absolute minimum of 12 hours but up to 24 hours is acceptable. If cooking overnight, check the dish early in the morning to ensure that there is still sufficient water to cover; some evaporation is to be expected but do not allow it to get too dry. Use the opportunity to check seasoning; add a little extra if necessary. If the potatoes are not completely covered, add sufficient boiling water to cover with a little to spare. Ensure that the lid is replaced. Check the dish again at 4-5 hour intervals until about an hour before intended serving time and top up again if necessary with more boiling water. About half an hour before serving, raise the oven temperature to about Gas Mark 3, 325F, 170C to ensure that it is piping hot when served. Remove the bay leaves before serving.

Please note that it is normal for this dish to be quite darkly coloured as a result of the long cooking time. It is also normal for some of the top layer of potato to be a little crisp and to possibly stick to the cooking pot . Try to ensure that each serving includes some of all of the ingredients.

To make the dumplings, if you wish to use them, place 250g self raising flour in a bowl with 125g margarine or butter. Rub the margarine or butter into the flour until it assumes a texture similar to breadcrumbs. Add a pinch of salt, a little fresh ground pepper and a little chilled water until the dough comes together. You may also add a little chopped parsley or sage if you wish. Divide into four approximately equal portions and divide each portion further into four dumplings by rolling them between you hands. Moistening your hands with a little cold water may make shaping a little easier.

Instead of beef you can also use a large chicken fowl (a mature bird unsuited for roasting), cut into portions, or chicken thighs in which case allow 1 or 2 per person with a few extra if they are small. Duck breasts or portioned turkey breasts are another option although goose was a common choice in the past (when they were raised by the poorest of the population) but less easy to obtain now.

Preparation time:
ca. 1 day 12 hrs
Grade of difficulty:
easy
Calories per portion:
n/a