Casserole dishes are easy to prepare and tasty to eat. After digesting the raw materials, the casserole is cooked as if by itself.
Possupata is a great Sunday food. Mari Moilanen
When you start making casserole food, leave the Steamed Steak Meat in the store.
Inexpensive carcass parts that enjoy a long stew and contain connective tissue and even bones are suitable for casserole dishes. Try, for example, a boneless kick, neck, shoulder, forelegs, chest and also roasts.
Pork that melts in your mouth
Pork is at its tastiest after a long maturation. A mouth or kick that ripens tenderly in the mouth is one of the best choices for a succulent pork stew.
Great flavors with pork are apples, onions, mustard, fresh herbs and cider.
Red wine for cattle
Of the beef, the neck and chest, as well as the kicks and roasts, are best suited for the pot. Be sure to leave the pieces of meat large enough when cutting, as the meat will shrink during cooking.
Create an unbeatable taste combo by seasoning a beef pot with garlic, rosemary, onion, root vegetables and squeezing plenty of red wine into the broth.
The rabbit is brewed for a long time
The dry rabbit is at its best stewed for a long time in a tasty sauce.
During the long cooking time, the rabbit meat comes off the bones and becomes juicy in the sauce. The bones give flavor to the sauce and are removed from the pan before eating.
Good taste pairs for rabbits are tomato, onion, garlic, fresh herbs and white wines.
Possupata
(For 6 people)
800 g of pork neck in cubes
2 tablespoons butter
2 tablespoons rapeseed oil
1 teaspoon salt
½ teaspoon black pepper
8 small shallots
2 medium sour apples
2–3 celery stalks
1 pkt bacon
3 cloves garlic whole
2 dl white wine
2-3 dl of vegetable or meat broth
1 tbsp (105/65 g) medium-sized capers
1 tbsp dionia
1 2 tablespoons honey
1 bay leaf
In addition:
1 dl french cream
1 tablespoon flour
1 pot of French tarragon
1. Bring the meat to room temperature for about ½ hours before cooking.
2. Peel the shallots, dice the apples and slice the celery. Slice the bacon.
3. Brown the pork cubes in a frying pan in a mixture of butter and oil in a few portions. Season with salt and pepper and lift into a large saucepan. Sauté the onion, apple cubes and celery in a pan. Add them to the pot.
4. Finally, brown the bacon and add them to the pan along with the whole cloves of garlic. Bring the white wine and broth to a frying pan and pour the liquid over the ingredients.
5. Drain the capers and mix them with the mustard and honey in a saucepan. Finally, add the bay leaf. Cover the pan with a lid and lift into the oven. Cook at 175 degrees for about 2 hours until tender.
6. Stir in the flour into the whipped cream and stir in a saucepan. Heat on the stove for another 10 minutes. Finally, add the chopped tarragon.
The story was first published in October 2020.