Zurcher Eintopf Swiss One Pot Meal Food

ZURICH RAGOUT (ZURCHER GESCHNETZELTES)

Steps:

• Melt 1 tablespoon clarified butter over high heat and quickly brown meat strips until they're no longer pink. Remove from pan and keep warm.
• Add 1 more tablespoon of clarified butter, if necessary, to the pan and stir in 2 minced shallots. Cook for 2 minutes, then add the 2 cups thinly sliced (or even shaved) mushrooms to pan and cook until soft and brown. Sprinkle mushrooms with 1 tablespoon flour and stir. Cook for 1 minute.
• While stirring, slowly add the 1 cup dry white wine and 1 cup beef broth to the mixture. Bring to a boil and cook until sauce is reduced by half.
• Stir in the 1 teaspoon lemon zest, 1/4 cup cream, and salt and pepper to taste. Add the browned meat back to the pan and warm, but do not cook the sauce any longer.
• Serve with the 2 tablespoons chopped parsley sprinkled on top.

ZüRCHER EINTOPF - HOT-POT ZüRICH STYLE

Steps:

• Heat butter in a pan and brown meat gently. Put aside.
• Saute onions and garlic until glassy. Add caraway seeds, salt and pepper.
• In a pressure cooker layer the meat, herbs then 1/2 the cabbage. Add the potatoes and carrots, then put the rest of the savoy on top of it. Again add some herbs
• Add white wine, cover and cook for about 5 minutes. Add water and stew for about 25 minutes under pressure.

ZURICHER EINTOPF (HOT POT ZURICH STYLE)

Steps:

• Put margarine in a pot and heat, roast meat gently.
• Steam onions and garlic until glassy. Add cumin, salt and pepper.
• Put half of the savoy onto the meat, add crushed rosemary and thyme.
• Add potatoes and carrots, then put the rest of the savoy on top of it.
• Again add some spices.
• Add white wine, cover and steam for about 5 - 10 minutes.
• Add water and stew for about 1 hour, until meat is tender.

EINTOPF (BRAISED SHORT RIBS WITH FENNEL, SQUASH AND SWEET POTATO)

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.

EINTOPF

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!