Wednesday, August 14, 2013

RECIPE: WAGON MASTER DUTCH OVEN STEW



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)

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