SWEET AND SOUR CLASSIC STEW by CHEF DAN:
Serves 30- 40
INGREDIENTS:
SAUTE:
8 pound stew meat
4 tablespoons olive oil
15 carrots, peeled and cut into 1/2-inch rounds
3 heads cabbage, cored and cut into wedges
12 onions cut into 2-inch pieces
12 cloves garlic, minced
1 tablespoon salt
2 teaspoons fresh ground black pepper
SPICE BLEND:
2 tablespoons ground allspice
1/4- cup dried basil
1/4- cup sweet paprika
1/4- cup brown sugar
1 cup raisins
4 apples, peeled and chopped
LIQUID:
2 cups vinegar
22 cups beef broth
1 gallon can diced tomatoes
DIRECTIONS:
1. In a skillet add 2 tablespoons oil over medium-high heat and sauté meat in batches until well browned.
2. Remove meat to stock pot.
3. In the skillet add 2 tablespoons of oil and sauté, carrots, cabbage and onions for about 5-7 minutes.
4. Sprinkle with salt and pepper.
5. Stir in garlic, allspice, basil, paprika, raisins, and apples, cook until spices are fragrant. About 3-5 minutes.
6. Add stock and tomatoes to pot with the meat and bring to a boil.
7. Add vegetables, spices, and raisins and apples
8. Pour the vinegar into the skillet and boil it down as you scrape up any brown glaze from the bottom of the pan.
9. When there is no liquid left stir into the broth.
10. Simmer on low for 1-1/2 -2 hours.
11. You want the sauce to be thick and rich tasting with a sweet-tart balance.
12. Add more sugar, vinegar, salt and or pepper as needed.
ENJOY DAN: hallelujah
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