This is another family’s recipe, aimed for Holidays. My daddy makes it one or twice in a year, as a gorgeous Sunday’s lunch. I still remember waking up smelling it, when I was a kid. It takes time, that’s why my father was already cooking at 8 a.m. Our tradition does not involve the oven, we only cook it in the pot, for two hours, very slowly. The best taste is with pork meat, but the one that I am using here in the picture above is turkey, and I can swear, it is as good as the pork. I buy it already inside the net also here in Germany.
This dish is usually served with plain steamed peas, potatoes puree and baby onions ( the little spheric one) steamed or baked.
ps: Please, have pity, I won’t post any of the end-products, I am too ashamed to show how bad I cut it…
Time: approximately 2 hours
Ingredients: for 6 portions
- 1 ½ kg pork meat ( or calf, or turkey)
- 3 big carrots
- 2 onions
- bay leef
- fresh rosemary
- juniper berry
- 1 glass of white kitchen wine
- 200 ml stock soup ( or fresh)
- salt, pepper, olive oil
2.Heat up plenty olive oil in a deep pot, so that doesn’t spatter out. Get brown each side of your big meat’s net, which takes 10 minutes for side.
3. In another small pot, prepare some stock water or, if you want it, use fresh vegetable to make your own.
4.Add one glass of wine and let it evaporate. In the meanwhile, peel and wash both carrots and onions. I usually use the electric chopper for a very fine, almost cream consistency. It is important that they are very fine, because we need to make a nice thick sauce out of it.
5.Once the wine is gone, add both stock water (just half of it, 100 ml) and onion and carrots mix. Turn the heat to the minimum and put the lid on. Reminder to check it every 20-30 minutes and to flip it over. If you see that is becoming too dry, add more stock water.
After is cooked,take it out of the pot. You need to wait until it is completely cool down to cut in fine slices. Serve it lukewarm or temperature room.
and.. Buon appetito!!!