It's pretty much the same, but some changes of ingredients.
Jewish stew
Useable meats : lamb shoulder, veal shoulder, beef rib, feather blade
Cut 1500g of meat into thumbsized pieces, cut off the fat and fry the fat bits to render the fat. Chuck the hard fat bits. Stir fry the meat in the rendered fat until all sides are brown. Add 2 large cups of glühwein or fruity red wine, a large chopped onion and 4 chopped cloves of garlic. Add 1/2 a teaspoon of nutmeg, 4 bay leaves, a table spoon of sugar and some cloves (5 or so). Boil for 30min, add 400g chopped fresh tomatoes, or a can of them, or a 140g can of tomato puree. Add some water and let it simmer for 2hrs. Add plums and chestnuts and simmer for another 15 min.
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