Mont Ventoux casserole

Ingredients for 8 servings:

• 400 g topside beef
• 400 g pork shoulder
• 400 g lamb neck meat
• 200 g dried meat
• 3 onions
• 5 garlic cloves
• 1 tbsp, heaped rosemary, dried
• 1 tbsp, heaped thyme, dried
• 120 g green olives, pitted
• 120 g black olives, pitted
• 150 g prunes (soft plums)
• 150 g raisins
• 40 g peppercorns, green, pickled
• Salt
• 750 ml red wine (Côtes du Ventoux)
• 300 ml cream
• 50 ml cognac
• 3 tbsp clarified butter

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 25 minutes

a stew with three kinds of meat, olives, plums and raisins

Cut all meats into bite-sized pieces. Remove the rind from the dried meat and cut into thin strips. Braise the rind and then remove it. Peel the onions and garlic cloves and cut into small cubes. Finely chop the prunes. Preheat the oven to 180°C (fan oven). Heat a suitably large casserole dish, melt the clarified butter in it, and brown the meat in batches on all sides. Add all the browned pieces of meat to the casserole dish, add the dried meat and diced onions, and fry, stirring, until the onions are translucent. Now add the garlic and olives to the pot along with the prunes and raisins. Sprinkle the dried herbs over the top, pour the Côtes du Ventoux evenly over the top, and stir everything briefly. Cover the casserole dish and place it in the preheated oven for 45 minutes. After 45 minutes, add the cream and peppercorns, season with salt, and pour in the cognac. Place the lid back on the casserole dish and simmer in the oven for another 25 minutes. Serve with rice or homemade pasta, or simply salad and fresh baguette.