Combing my two passions, handmade individual terracotta vessels with Turkish beef stew, truly fabulous!
There are no qty's listed for clay pot cooking because it varies widely depending on the number and size of the vessels. Please use your cooking experience to create/estimate. This can also be made in a single large vessel without a bread topper.
Please feel free to e-mail me questions.
Clay Pot Cooking:
Soak the terracotta pots in tepid water for 30 min. prior to cooking.
Beef; Chuck Shoulder, Chuck Eye Roast or similar, cut into sizable chunks. Season with salt, pepper, cumin and brown in a skillet with olive oil. Remove and set aside.
Saute chopped onion and minced garlic, in olive oil, cool and set aside.
Tie sachets of fresh oregano, tarragon and thyme with cotton string.
Slice cherry tomatoes in half, set aside.
Layer individual terracotta pots starting with onions, beef, cut tomatoes, fresh herb sachet and finish with a layer of onions. Fill 2/3 of the pot with good red drinking wine and 1/3 chicken broth to completely cover the meat. Cover the top tight with aluminum foil. Place in a cold oven, set to 275 degrees for 2 to 3 hours (time depends on the size of the beef/vessels, these took 3 hours).
Optional Bread Topper:
One hour after placing terracotta pots in the oven begin bread prep.
Stir together 2 c. flour, 1 pkg yeast. Heat 1 c. milk, 1/4 c. sugar, 1/3 c. butter and 3/4 tsp. salt in saucepan to warm. Add milk to dry mixture with 2 beaten eggs. Beat with electric mixer on med. for 30 sec., high 3 min. then stir in 2 to 2 3/4 c. flour. Turn out and knead on floured surface until smooth, stiff and elastic 6-8 min. Cover and let rise till double, approx. 1 hr. Punch down dough and divide into individual balls, fist size (one for each pot) makes enough for 10 pots. Cover and let rise. With 20 min. left on the meat, open the oven, stretch dough over each pot (yes over the aluminum foil). Raise the temperature to 375 for 12 minutes or until golden brown.
Serve: Pop bread topper off and serve stew in a pasta/stew bowl.
There are no qty's listed for clay pot cooking because it varies widely depending on the number and size of the vessels. Please use your cooking experience to create/estimate. This can also be made in a single large vessel without a bread topper.
Please feel free to e-mail me questions.
Clay Pot Cooking:
Soak the terracotta pots in tepid water for 30 min. prior to cooking.
Beef; Chuck Shoulder, Chuck Eye Roast or similar, cut into sizable chunks. Season with salt, pepper, cumin and brown in a skillet with olive oil. Remove and set aside.
Saute chopped onion and minced garlic, in olive oil, cool and set aside.
Tie sachets of fresh oregano, tarragon and thyme with cotton string.
Slice cherry tomatoes in half, set aside.
Layer individual terracotta pots starting with onions, beef, cut tomatoes, fresh herb sachet and finish with a layer of onions. Fill 2/3 of the pot with good red drinking wine and 1/3 chicken broth to completely cover the meat. Cover the top tight with aluminum foil. Place in a cold oven, set to 275 degrees for 2 to 3 hours (time depends on the size of the beef/vessels, these took 3 hours).
Optional Bread Topper:
One hour after placing terracotta pots in the oven begin bread prep.
Stir together 2 c. flour, 1 pkg yeast. Heat 1 c. milk, 1/4 c. sugar, 1/3 c. butter and 3/4 tsp. salt in saucepan to warm. Add milk to dry mixture with 2 beaten eggs. Beat with electric mixer on med. for 30 sec., high 3 min. then stir in 2 to 2 3/4 c. flour. Turn out and knead on floured surface until smooth, stiff and elastic 6-8 min. Cover and let rise till double, approx. 1 hr. Punch down dough and divide into individual balls, fist size (one for each pot) makes enough for 10 pots. Cover and let rise. With 20 min. left on the meat, open the oven, stretch dough over each pot (yes over the aluminum foil). Raise the temperature to 375 for 12 minutes or until golden brown.
Serve: Pop bread topper off and serve stew in a pasta/stew bowl.