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Lamb And Pork In Cognac

world.chef's picture
  Cognac 1⁄3 Cup (5.33 tbs)
  Dry white wine 1 2⁄3 Cup (26.67 tbs)
  Ground mace 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Lean lamb stew cubes 1 1⁄2 Pound
  Lean pork stew cubes 1 1⁄2 Pound
  Celery stalks 3 , finely chopped
  Carrots 3 , finely chopped
  Yellow onion 1 Medium, finely chopped
  Salt 2 Teaspoon
  Baby carrots 1⁄2 Pound
  Fresh broccoli 1⁄2 Pound
  White onions 1⁄2 Pound (Bay Ones)
  Chicken stock 1 Cup (16 tbs)
  Salt To Taste
  Freshly ground pepper To Taste

Mix cognac, wine, mace, cinnamon, and 1/2 teaspoon salt; pour over meat cubes in a shallow glass bowl.
Refrigerate covered 6 hours or overnight; stir occasionally.
Drain meat, reserving 3/4 cup marinade.
Mix chopped vegetables and layer them in bottom of a dutch oven; pour reserved marinade over and simmer on top of range 5 minutes.
Layer meat cubes over vegetables and sprinkle with 2 teaspoons salt.
Cover Dutch oven.
Bake at 350°F 1 1/2 to 2 hours, or until meat is tender.
Simmer vegetables in 1 inch of stock until just tender (about 15 minutes).
Season with salt and pepper.
Remove meat from dutch oven with a slotted spoon to a shallow serving dish; arrange attractively with vegetables.

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