EINTOPF
Eintopf means "one pot". There are as many recipes for Eintopt as there are cooks in Germany, but this one is my favorite. I use a loop of smoked turkey sausage to cut down on the fat. Also, the frozen French-cut green beans are rarely available in my small town, so I often use the canned variety. They are almost as good.
Provided by Julie3551
Categories One Dish Meal
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Put the first six ingredients into a pot and bring to a boil. Reduce heat and simmer for about 1 hour.
- Add the herbs.
- Adjust the seasoning with salt, pepper and Maggi seasoning.
- Creativity is encouraged.
- Enjoy!
Nutrition Facts : Calories 297.7, Fat 11.2, SaturatedFat 4, Cholesterol 26.5, Sodium 376.3, Carbohydrate 39.8, Fiber 6.3, Sugar 4.8, Protein 10.2
EINTOPF (BRAISED SHORT RIBS WITH FENNEL, SQUASH AND SWEET POTATO)
There are as many versions of eintopf, a hearty German stew, as there are people who love it. A traditional eintopf may include bratwurst and sauerkraut, but it's how it is cooked that's important (eintopf translates to "one pot"). This particular recipe, made with bone-in short ribs, is braised until the meat melts off the bone. Fennel - fresh bulb and dried seeds - stars in the braise, while the fronds are sliced for garnishing. Every bite of this stew bursts with flavor, and, as is the case with so many one-pot meals, this dish will only improve with time as all the ingredients sit and mingle. Serve this hot off the stove, with some warm crusty bread for dipping. If you plan to save it for later, reserve the fresh greens for stirring in right before serving.
Provided by Yewande Komolafe
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Season the short ribs with a sprinkle of salt on all sides. Heat the oil in a large Dutch oven set over medium-high. Working in batches if necessary, brown the tops and sides of short ribs, about 3 minutes per side. Transfer to a large plate and repeat the browning process with the remaining ribs.
- Heat the oven to 350 degrees. Pour off all but 2 tablespoons of fat from the pot. Add the chopped fennel bulb, (reserve the top and fronds for garnish), shallots and garlic to the pot, season with salt, and toss to coat in the pan drippings. Sauté over medium-high heat, stirring frequently until softened, 3 minutes. Add the fennel seeds and turmeric, and cook until fragrant, 1 minute. Add the tomatoes and break apart the whole pieces with a wooden spoon or other cooking utensil. Cook until the tomato juices are thickened, about 6 minutes. Return the browned short ribs, bone side up, to the pot along with any drippings from the plate. Pour in the chicken stock and bring up to a simmer. Cover and transfer pot to the oven. Braise until the meat is tender, but not falling off the bone, about 2 to 2 1/2 hours.
- Increase the oven temperature to 375 degrees. Transfer the cooked short ribs to a plate. Using a colander or sieve set over a bowl, drain out the vegetable solids from the pot and discard, reserving the liquid broth. Skim off and discard as much oil as you can from the surface of the liquid using a spoon or a ladle. (You should have about 3 to 4 cups of broth.) Return the broth to the pot, add the potato and squash, and pour in the coconut milk. Season to taste with salt and the 1 teaspoon black pepper. Add the ginger and return the short ribs to the pot, nestling the pieces between the vegetables so that the meat is mostly submerged in the liquid. Return the pot to the oven and braise uncovered until the potato and squash are tender, the meat is falling off the bone, and the liquid is slightly reduced, 50 minutes to 1 hour.
- On the stovetop but off heat, stir in the greens: The heat from the stew should gently wilt the leaves. Top with the thinly sliced fennel top and fronds. Serve hot in bowls with warm crusty bread for dipping.
JAGER-EINTOPF (HUNTER'S BEEF STEW)
Make and share this Jager-Eintopf (Hunter's Beef Stew) recipe from Food.com.
Provided by LisaA
Categories Stew
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a frypan saute onions and mushrooms in vegetable oil until soft.
- Add ground beef; saute mixture 3 to 4 minutes.
- Stir in broth; bring to a simmer.
- Add worcestershire sauce, 1/2 t salt, and 1/4 t pepper.
- Peel the potatoes and boil them in salted water until tender, about 30 minutes.
- Drain and put through a food mill or grinder.
- Beat in 2 T butter, 1/2 t salt, 1/4 t pepper.
- Adjust seasonings to taste.
- Beat in eggs.
- Layer mixtures in a 1 1/2-quart buttered baking dish.
- Spread 1/3 of potatoes on bottom of dish.
- Top with 1/2 of the meat mixture.
- Continue with layers, ending with a layer of potatoes.
- Sprinkle the top with bread crumbs, and dot with remaining butter.
- Bake at 375 degrees for 45 minutes and then at 400 degrees for 10 minutes more.
Nutrition Facts : Calories 1149.3, Fat 99.4, SaturatedFat 40.9, Cholesterol 228.3, Sodium 1064.8, Carbohydrate 44.7, Fiber 5.5, Sugar 5.4, Protein 19.8
RINDFLEISCH-EINTOPF (BEEF STEW)
Make and share this Rindfleisch-Eintopf (Beef Stew) recipe from Food.com.
Provided by lauralie41
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt shortening in a Dutch oven.
- Add the meat and brown on all sides.
- Place the onions on top of the meat.
- Mix the flour and seasonings with 1/4 c water.
- Blend with the tomatoes and add the misture to the dutch oven.
- Bake at 325 degrees F about 2 hours, until the meat is fork-tender.
- Serve with oven-browned potatoes.
Nutrition Facts : Calories 598.8, Fat 36.6, SaturatedFat 13.1, Cholesterol 170.1, Sodium 2452.4, Carbohydrate 16.4, Fiber 2.1, Sugar 8.5, Protein 49
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