Submitted by: Rick Beach
RECIPE: Wagon Master Dutch Oven Stew
The meat in
this recipe is marinated overnight. Easily bagged for transport to an outing.
Use a 14
inch Dutch Oven
Best served with Cornbread or Warm Biscuits and Butter
Ingredients
6 Lbs Lean
Pork cut in 1 inch cubes
3 Onions
Chopped
3 Garlic
Cloves peeled and minced
1 Bunch
Fresh Cilantro leaves chopped
½ tsp Cumin
Seed
½ tsp
Caraway Seed
5 Bay Leaves
1 12oz can
beer
1 Lemon
(Juice of the lemon)
½ Cup Flour
2 tsp Sea
Salt
3 tsp
Paprika
¼ tsp
Cayenne Pepper
2 Cups
Chicken Broth
1 Tbsp Brown
Sugar
1 Tbsp Soy
Sauce
1 Tbsp Worcestershire
Sauce
2 Tbsp Red
Vinegar
2 Tbsp
Liquid Smoke
Sauté the onions and garlic in a skillet with a
small amount of oil or butter.
Put pork
cubes, in large plastic bag or class container.
Add the sautéed onions and garlic, Lemon juice, cilantro, cumin seed and Caraway seed, bay leaves, beer and lemon juice. Seal or cover and marinate in refrigerator overnight.
Next day prior
to cooking: Mix flour, salt, paprika, and cayenne pepper in a shallow baking
dish or bowl.
Heat oil in
the Dutch Oven. Pull the Meat and Bay
leaves from the Marinate, reserving the remaining marinate. Add the bay leaves to the hot oil in the
DO. Drag the marinated meat through the
flour mixture coating all surfaces.
Place the coated meat pieces in the hot oil and brown with the Bay
leaves. Once all meat is browned, pull
the bay leaves out and discard the leaves. Do not dump out the oil or drippings that are in the Dutch Oven with the meat.
Pour the
reserved marinate in on the browned meat.
Add the Broth, Brown Sugar, Soy Sauce, Worcestershire Sauce, Vinegar and
Liquid Smoke.
Simmer (low
heat – around 200°) until meat is tender.
Stir occasionally About 2 hours. (First hour
covered. Second hour uncovered to reduce
and thicken if need be. If not cook entire time covered)
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.