VEGGIE CASSEROLE WITH MEAT
Makes 8 servings.
FOR BEANS---
3 sprigs each thyme and parsley
1 1/2 pounds Italian sausage, pricked
3 bay leaves
2 stalks celery, halved crosswise
1 onion, halved
1 pound great Northern beans, picked over, rinsed
2 heads garlic, unpeeled, top trimmed
Salt
1/4 pound bacon, diced
4 carrots, halved crosswise
4 whole cloves
FOR MEAT---
1/2 tsp each cinnamon and nutmeg
1/4 tsp each ground cloves and cayenne pepper
3 cups cubed sourdough bread
1/2 oz mushrooms
1 tbs tomato paste
14 oz can whole tomatoes, crushed
1 onion, chopped
Salt and Black pepper
1 tsp oregano
1 strip orange zest
1 1/2 cups dry white wine
4 cloves garlic, smashed
3/4 pound bacon, diced
3 tbs olive oil
1 1/2 tsp sugar
2 1/2 pounds boneless pork shoulder, cut into cubes
MAKE BEANS---Put beans in a pot, add enough water to cover, bring to a boil, cook 5 min. Remove from heat, cover let stand 1 hour, then drain. Stick whole cloves into onion halves, add to pot along with carrots, celery and bacon. Wrap thyme, parsley and bay leaves in a piece of cheesecloth, tie with twine, add to pot, cover with water. Bring to a boil, reduce heat, cover simmer 1 hour. Add 1 tsp salt. Nestle sausage in beans. Add garlic heads. Cover cook until beans are tender, turning sausage halfway through 30 min. Uncover, let cool to room temp, cover refrigerate overnight. MAKE MEAT---Toss pork in a bowl with sugar, oregano, cinnamon, nutmeg, cloves, cayenne, 1 tbs oil, 1 tsp each salt and pepper. Heat 1 tbs oil in a pot. Cook lamb until browned, transfer to a plate. Add bacon to pot, cook until fat renders. Add onion, and garlic, cook until lightly golden. Add tomatoes, wine, tomato paste, mushrooms and zest, then return lamb to pot. Cut out a round of parchment paper, put directly on surface of meat. Bring to a simmer, then reduce heat, cover with lid, cook until lamb is tender 2 hours. Transfer mixture to a bowl, let cool to room temp, cover refrigerate overnight. SKIM off any fat from bean and lamb mixtures. Remove sausage and garlic heads from beans. Slice sausage into pieces, squeeze garlic cloves from their skins, set aside. Discard herb sachet, carrots, celery and onion halves from beans. Discard zest from lamb. Transfer half of the beans to a pot, top with lamb, not the liquid. Add sliced sausage and garlic cloves, then remaining beans. Pour in all the liquid from lamb mixture. Put pot over heat, bring mixture to a simmer uncovered 40 min. Heat oven to 325 degrees. Pulse bread in a food processor to make coarse crumbs. Toss with remaining oil. Sprinkle on casserole, transfer to oven, bake until golden brown 1 hour 30 min. Let rest 15 min. before SERVING...
__._,_.___
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
.
__,_._,___
