Old Recipe For Danish Stew Stuvet Oksekød Food
OLD RECIPE FOR DANISH STEW (STUVET OKSEKøD)
My mother collected cookbooks like you or I collect tunes for our MP3s. She recently passed away, and I was going through some of her collection, just to feel close to her again. Low and behold, I found this wonderful book called "Wonderful, Wonderful Danish Cooking" by Ingeborg Dahl Jensen (with an introduction by Victor Borge!) published in 1965. This is one of the recipes I found to post for ZWT 6.
Provided by JackieOhNo
Categories Stew
Time 3h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt the butter; add onions and brown for 10 minutes over low heat. Add 3 T. of the flour, stirring until smooth. Slowly add the broth or stock, stirring until the mixture comes to the boiling point.
- Place the meat in a heavy skillet and sprinkle with the vinegar. Add the prepared sauce, 1 t. salt, the 1/4 t. of white pepper, and mix well. Cover and cook over low heat for 2 hours.
- Sift the baking powder, remaining flour and 1/2 t. salt in a bowl. Add parsley, marjoram, and pepper; mix well. Cut in the butter, add the ice water and toss lightly until a ball of dough is formed.
- Shape into small balls and drop into the kettle of stew, replace the lid, and continue to cook over low heat for 35 more minutes.
- Arrange the meat on a platter with the dumplings around it. Pour the liquid from the skillet over all and serve.
RECIPE FOR ELEPHANT STEW (FROM GRIOT'S COOKBOOK)
In 1985 (the year my daughter Rachel was born), I bought a book called The Griots' Cookbook: Rare and Well-Done (publisher C. H. Fairfax Company, Columbia Md.). I've been cooking from this book for so long now the pages are all frayed and dog-earred. The recipes here are truly tried and tested -- comfort food at its best. But first...a bit of info. Let's start with just what exactly is a Griot. PBS.org in it's study on blues in America defines a Griot (pronounced 'GREE oh') as a West African performer who perpetuates the oral traditions of a family, village, or leader by singing histories and tales. Griots typically perform alone, accompanying themselves on a stringed instrument, and are considered by many musicologists a critical African root of the solo acoustic blues that developed among African American communities during the early 20th century. En.wikipedia.org calls them wordsmiths who use poetry, proverbs, and rhythm to teach villagers about their history. Their home is the territory of the Mande peoples, i.e. the states of Mali, Gambia, Guinea and Senegal, where their tradition is alive to this day. "Griot" is the French term for this class of musicians; the local terms are jeli in northern Mande areas and jali in southern Mande domains. In the Bambara and Malinke languages "djeli" means "griot" and also "blood". In their inherited duty and vocation, the djeli are the life-blood of Malian society. As oral historians, storytellers, singers and musicians, they keep the past in living contact with the present by acting as ajudicators, arbitrators, even match-makers. Both men and women practice this vocation. As you can guess, this is a very special cookbook and well-beloved in my house. This book is now rare and extremely difficult to find. It was compiled by American Griots Alice McGill, Mary Carter Washington and Elmira M. Washington, all well-known and familiar local names if you were born and bred in Baltimore. The book was created as a fund-raiser for the local jazz station, WEAA broadcasting from the campus of Morgan State University which is where I work. With that background, I shall share the very first recipe that appears in the book...don't be afraid to read it through. I promise you, it's worth it!
Provided by Adrienne in Reister
Categories African
Time P3m10D
Yield 3462 guests
Number Of Ingredients 5
Steps:
- After the 60 days it takes to dice the elephant, put in a 5 ton casserole. Add salt, pepper, onion and simmer gently for 6 weeks.
- During the last seven minutes, add the macaroni.
- This serves 3,462 guests. If the guests bring guests, add the rabbits, but only if absolutely necessary because most people don't like to find hare in their stew.
- Ok -- so the first recipe was a funny -- but funnies feed the soul too!
Nutrition Facts : Calories 1.1, Cholesterol 0.2, Sodium 0.1, Carbohydrate 0.1, Protein 0.1
DUTCH OVEN BEEF STEW
This hearty Dutch oven beef stew loaded with vegetables is so simple--sear the beef, add the remaining ingredients, and simmer until tender.
Provided by Baildon
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h5m
Yield 8
Number Of Ingredients 14
Steps:
- Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.
- Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.
- Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.
Nutrition Facts : Calories 383.3 calories, Carbohydrate 28 g, Cholesterol 62.6 mg, Fat 19.4 g, Fiber 3.8 g, Protein 23.9 g, SaturatedFat 6.8 g, Sodium 517 mg, Sugar 3.4 g
OLD-FASHIONED BEEF STEW
A classic, the slow braise renders beef stew meat mouth-wateringly tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 14
Steps:
- On a piece of wax paper, mix together flour, salt, and pepper. Roll beef cubes in the mixture to coat. Shake off excess. In a medium Dutch oven, melt shortening over high heat. When very hot, working in batches so as not to crowd the pan, add beef and cook until brown. As each batch is finished set aside.
- Return beef to the Dutch oven, and add 4 cups boiling water. Stand back, as it will splatter. Stir, and add lemon juice, Worcestershire sauce, sugar, onion, bay leaves, and allspice. Reduce heat, cover, and simmer until meat is tender, 1 1/2 to 2 hours. Add carrots, onions, and potatoes, and cook until vegetables are tender when pierced with the tip of a knife, 30 to 45 minutes more.
OLD-FASHIONED BEEF STEW
I took my Grandmother's recipe, trimmed the fat and enhanced the flavor.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Stews Beef
Yield 6
Number Of Ingredients 14
Steps:
- Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
- Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
- Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
- Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
- In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 29.8 g, Cholesterol 53.7 mg, Fat 15.7 g, Fiber 5.6 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 393.4 mg, Sugar 6.9 g
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Coming in from the cold North Sea air (or the cold Ohio River air) to a simmering pot of stuvet oksekod is one of the pleasures of wintertime. This recipe comes from “Wonderful, Wonderful Danish Cooking” by Ingeborg Dahl Jensen. The book was published in 1965, and Jensen lists the recipe as an “old” recipe for beef stew.
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